50 mins

Ingredients for Poussins with Sherry, Raisins, and Pine Nuts



Currently displaying quantities in US Imperial Measurements
How to Cook Poussins with Sherry, Raisins, and Pine Nuts
- Place the raisins in a small pan along with half the sherry. Bring to the boil then remove from the heat.
- After washing them, place the poussins in a roasting tin or a broad, shallow ovenproof dish. Drizzle olive oil over each bird and season generously with salt a freshly-ground black pepper. Place in the middle of a preheated moderately hot oven (Mk 6 - 400°F - 200°C).
- After 20 minutes add the unused half of the sherry.
- After a further 10 minutes, add the raisins and the sherry that they have been soaking in. By this stage, the raisins will have plumped up quite a lot.
- 15 minutes later (after total cooking of 45 minutes) check the birds for doneness. They should still be moist and the juices that run when pierced between the leg and the rest of the body should be clear. If there is any trace of pinkness, cook for a few more minutes and check again.
- Transfer the poussins to a warm serving dish and spoon the cooking juices and raisins around and over them. Scatter with pine nuts.

Try to find a dish into which the birds sit snugly together since, if there is a lot of space between them, the juices will evaporate.

Reviews of Poussins with Sherry, Raisins, and Pine Nuts
![]() I've got to agree with what a previous reviewer said. This is extremely easy to make, but looks like a million dollars on the plate. Plenty of time to prepare the veg while the poussins were cooking, Rafeeda (5 reviews) |
![]() My god, what a revelation! I'd always imagined a dish like this would be horribly complicated, but it is really so easy, and the raisins are soaking while the birds cook, so no waiting time either. Definitely will be doing this one again soon. spainho (6 reviews) |
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