Loading Search Bar...
READY IN
50 mins
Poussins with Sherry, Raisins, and Pine Nuts Recipe

Poussins with Sherry, Raisins, and Pine Nuts

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe
Graham

Recipe by  

One of my favourites, poussins are great when you invite friends round for a meal, and no hassle to cook. This recipe is good with couscous or small olive-roasted potatoes.

Poussins are small, immature chickens, sometimes called spring chickens They weigh about 400 to 500g (about 1 lb). Because the bird is only four to six weeks old, the flavour has not developed and there is not much flesh on the bones, but one bird is perfect for a single serving, and served using this recipe, the flavours will immeditely develop.

      Preparation Time: 5 Minutes

      Cooking Time: 45 Minutes

Ingredients for Poussins with Sherry, Raisins, and Pine Nuts

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To serve 4:
3 oz
raisins
14 fl oz
medium sherry
4
poussins (about 1lb each)
 
olive oil
 
salt & freshly-ground black pepper
1 oz
toasted pine nuts

 

How to Cook Poussins with Sherry, Raisins, and Pine Nuts

  1. Place the raisins in a small pan along with half the sherry. Bring to the boil then remove from the heat.
  2. 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).
  3. After 20 minutes add the unused half of the sherry.
  4. 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.
  5. 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.
  6. Transfer the poussins to a warm serving dish and spoon the cooking juices and raisins around and over them. Scatter with pine nuts.


Graham GRAHAM'S HOT TIP:
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.
 
GRAHAM'S WINE RECOMMENDATION: GrahamPoussins are a light meat, so it won't surprise you to learn that white wine is generally a more flexible match, with smooth dry whites like Sauvignon Blanc or Chardonnay being the best choice
Print Kitchen-Friendly View

Reviews of Poussins with Sherry, Raisins, and Pine Nuts

Rating 5 out of 5 - Many cooks will make this recipe again August 17 2020
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,
(5 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again April 23 2020
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.
(6 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

61 Oven-Baked Dinners
61 Oven-Baked Dinners

No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?

89 Slimming Recipes
89 Slimming Recipes

Most of us have to think about it at some point - losing weight that is. Here's a collection of great recipes that won't pile on the pounds.

10 Epic Turkey Recipes
10 Epic Turkey Recipes

Thanksgiving or Christmas are the two traditional times for turkey, but it doesn't have to be that way. We have lots of great recipes.

Other Chicken Recipes

Poussins with Sherry, Raisins, and Pine Nuts
Poussins with Sherry, Raisins, and Pine Nuts

One of our favourites, Great when you invite friends round for a meal, and no hassle to cook.

Victorian Chicken Pie
Victorian Chicken Pie

As the name suggests, Victorian Chicken Pie is based on an old recipe that was much favoured in rural England about 150 years ago.... tastes good too!

Chicken in a Salt Crust - Poulet a l'ail en Croute de Sel
Chicken in a Salt Crust - Poulet a l'ail en Croute de Sel

The French name for this is "Poulet a l'ail et aux Fines Herbes en croute de Sel Parfumée" - Chicken in Garlic and Herbs with a crust of Perfumed Salt

 

 
ALL RIGHTS RESERVED © 2025 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up