Poussin in a cider vinegar sauce

Gennaro Contaldo loves to cook with baby chickens (aka poussins) because, he says, they are “much more tender than a fully matured one”.

If you’re cooking his mouthwateringly good baby chicken dish for guests, you can share them or serve one poussin per person, depending on people’s appetites, says Gennaro.

All you need now is a side of seasonal vegetables…

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Nutrition Facts

Poussin in a cider vinegar sauce

Amount Per Serving

Calories 541 Calories from Fat 765

% Daily Value*

Fat 85g131%

Saturated Fat 20g125%

Cholesterol 286mg95%

Sodium 1031mg45%

Potassium 763mg22%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 71g142%

Vitamin A 562IU11%

Vitamin C 7mg8%

Calcium 50mg5%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Poussin in a cider vinegar sauce

A tender chicken dish

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 4

Calories: 541kcal

Author: Gennaro Contaldo

Equipment

• Pestle and mortar
• Chopping board
• Wooden toothpicks
• Large frying pan

Ingredients

• 2 baby chickens (poussins) boned (ask your butcher to do this for you)
• 6 tbsp olive oil
• salt
• freshly ground black pepper

For the filling

• 2 garlic cloves peeled
• 2 tbsp capers
• 1 tsp sea salt
• 2 tbsp extra virgin olive oil
• 2 sprigs of fresh rosemary the needles
• a handful of chopped fresh parsley
• freshly ground black pepper

For the sauce

• 2 garlic cloves peeled
• 2 sprigs of fresh rosemary the needles
• 120 ml white wine
• 120 ml cider vinegar
• 1/2 tbsp sugar
• 1 tbsp capers
• scattering of fresh parsley to serve (optional)

Method

• First make the filling by placing all the ingredients in a mortar and pounding them with a pestle until you obtain a pulp.
• Open up each baby chicken like a butterfly and place skin-side down on a chopping board. Spread the filling evenly over the flesh side, then fold the poussin back over and secure the opening with wooden toothpicks, weaving them in and out. Season all over with salt and pepper. Heat the olive oil in a large frying pan, add the chickens, then reduce the heat slightly and cook until golden brown on all sides. Cover the pan and cook gently for about 20 minutes, until the chickens are cooked through.
• Meanwhile, make the sauce. Place the garlic and rosemary in a mortar and pound with a pestle. Add the wine, vinegar, sugar and capers, and mix well.
• Turn up the heat under the chickens, add the sauce and simmer until reduced by half, stirring all the time. Arrange on a plate and pour over the sauce. Serve immediately, scattered with parsley, if wished.

Nutrition

Calories: 541kcal | Carbohydrates: 4g | Protein: 71g | Fat: 85g | Saturated Fat: 20g | Cholesterol: 286mg | Sodium: 1031mg | Potassium: 763mg | Fiber: 1g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 4mg

Gennaro’s Passione: The Classic Italian Cookery Book by Gennaro Contaldo is published in hardback by Pavilion, priced £14.99 Amazon.

Try Gennaro’s filled soft amaretti

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