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Roast Poussin with Champagne Grapes

Alison Attenborough knows how to make food look--and taste--beautiful without much fuss. Here she bastes poussin, or baby chickens, with mustard and roasts them with diminutive Champagne grapes.
Recipe - Roast Poussin with Champagne Grapes - Poussin – Dartagnan.com

Ingredients

  • 2 Whole Free-Range Poussins
  • Salt
  • Coarsely-ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 8 sprigs thyme
  • 2 cloves garlic
  • 2 tablespoons Dijon mustard
  • 4 small bunches champagne grapes

Preparation

  1. Preheat oven to 400 degrees F. Season the poussins generously with sea salt and black pepper.
  2. Heat the olive oil in a medium-sized frying pan over high heat. When the pan begins to smoke, add the poussins and sear until all sides are golden brown. Transfer the poussins to a rimmed baking sheet. Baste the poussins with the mustard and season them again with salt and pepper. Insert the thyme and garlic into the poussins’ cavities.
  3. Roast the poussins for 30 minutes, then add the grapes to the baking sheet and continue roasting for another 20 to 30 minutes. To check for doneness, insert a skewer or knife into the poussin’s thigh. The poussins will be done when the juices run clear.
  4. Serve the poussins and grapes alongside a simple watercress salad and crusty bread.