Loading Search Bar...
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

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
14 fl oz
medium sherry
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.

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
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...







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

What To Eat Tonight

17 Simple Leftover Recipes
17 Simple Leftover Recipes

What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.

157 Recipes for Entertaining
157 Recipes for Entertaining

That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.

107 Unusual Recipes
107 Unusual Recipes

There are lots of recipes for some foods, but here we offer a selection of recipes that are truly out of the ordinary. You'll be amazed.

Other Chicken Recipes

Asparagus and Chicken Stir
Asparagus and Chicken Stir

Asparagus and Chicken Stir has a unique flavour and wonderfully fresh texture. This recipe a must for all lovers of Asiatic foods.

Chicken Satay
Chicken Satay

This recipe for Chicken Satay is intended as a main dish. Another recipe will show how you can do this as a starter or as part of an aperitif

Chicken Pot Pie
Chicken Pot Pie

An old fashioned, traditional Chicken Pot Pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust.


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.