Poussin Rapallo with Figs

Deana Sidney chef bio | Yield: Serves 1-2
This simple recipe pairs quick-cooking poussin with sweet figs and pungent olives with juicy effects. Easy to scale up, it can be a lovely meal for two or a memorable dish at a dinner party buffet.
Poussin Rapallo with Figs

Ingredients

  • 1 semi-boneless poussin
  • 4 cloves of garlic, crushed
  • 6-8 pitted olives (green or black Moroccan)
  • 8 figs, dried, fresh, or combination (can replace with prunes)
  • ¼ cup olive oil
  • ¼ cup wine vinegar
  • 3-4 bay leaves
  • 1 tablespoon oregano
  • 2 tablespoons capers with juice
  • Salt and pepper to taste
  • ¼- ⅓ cup white wine depending on how much sauce is desired
  • 2-3 tablespoons brown sugar
  • 2 tablespoons chopped parsley

Preparation

  1. Combine marinade ingredients: olive oil, wine vinegar, bay leaves, oregano, capers, salt, and pepper. Mix the poussin with fruit, garlic, and olives in a bowl, then add the marinade. Put it in the refrigerator overnight.
  2. Heat the oven to 350 degrees. Place the poussin in an oven-proof pan and pour the marinade over it. Then pour the wine over the poussin and sprinkle it with the brown sugar and chopped parsley.
  3. Cook for 25-30 min (or until internal temp is 165 degrees), basting a few times during the baking.
  4. Cut poussin in half and serve with the fruit and juices. Great over rice or orzo. The juices are so good that you’ll want to spoon them up.