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Aromatic & juicy combination in one simple pan ...
Ingredients
Makes 4 servings
- 2 x 500g poussin
- 3 tablespoons olive oil
- 12 garlic cloves, unpeeled
- 12 shallots, peeled but left whole
- 3 lemons, halved
- 15g chopped thyme
- 15g chopped rosemary
- 250ml white wine
- 30 black or green olives, unpitted
- 2 tablespoons balsamic vinegar
- Fresh ground black pepper and sea salt, for seasoning
Preparation
1. Preheat oven to 190 degrees C
2. Season poussin well
3. Heat 1 tbsp olive in a baking dish (suitable to use on stove top) and brown poussin all over for about 5 minutes
4. Add the remaining 2 tbsp of olive oil and add the garlic cloves, shallots, lemons and most of the thyme and rosemary (saving some for garnish)
5. Pour on the white wine
6. Roast for 45 minutes until poussin is cooked and the shallots and garlic are soft, adding the olives for the last 10 minutes of cooking
7. To serve, drizzle with some pan juices, scatter some thyme and rosemary, and drizzle with the balsamic vinegar
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