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45 mins
Roasted Garlic and Peppers Poussin Recipe

Roasted Garlic and Peppers Poussin

Graham

Recipe by  

Roasted Garlic and Peppers Poussin uses half a poussin per person. A poussin is a small, immature chicken, sometimes called a spring chicken, and weighing only about 1lb (450g). Because the bird is only a few weeks old, the flavour has not fully developed and there is much less flesh than on a normal chicken, but one bird is perfect for two people.

      Preparation Time: 20 Minutes

      Cooking Time: 25 Minutes

Ingredients for Roasted Garlic and Peppers Poussin

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:
FOR THE POUSSIN
4 tablespoons
olive oil
2 tablespoons
butter
2
poussins
4 cloves
garlic (peeled and squashed)
 
salt and pepper
FOR THE PEPPERS
2 tablespoons
olive oil
2 - 3
red peppers
4 oz
Kalamata olives
FOR THE SAUCE
12 tablespoons
olive oil
4 tablespoons
lemon juice
2 cloves
garlic
15 - 20
fresh basil leaves

 

How to Cook Roasted Garlic and Peppers Poussin

  1. Preheat the oven to Mk 4 - 350ºF - 180ºC. Heat the olive oil and butter in an ovenproof dish. Cut the poussins in two so you have four halves. Add the poussin and squashed garlic to the pan. Fry the poussin halves for 6-7 minutes, turning frequently, or until golden-brown all over. Season well with salt and freshly ground pepper then transfer them to the oven to roast for 15-18 minutes, or until cooked through (discard the garlic).
  2. Meanwhile, deseed and chop the peppers. Heat the olive oil in a frying pan (skillet) and add the peppers and olives. Fry gently for 8-10 minutes, or until the peppers are tender.
  3. For the sauce, peel and finely chop the garlic. Gently heat the oil, lemon juice and garlic in a small pan until warmed through. Remove from the heat, tear each basil leaf into three or four pieces and stir into the sauce. To serve, place the poussin and peppers onto a serving plate and drizzle the sauce over the top.

 
Graham GRAHAM'S HOT TIP:
If the peppers aren't enough, cook a few parsnips to go with them. The sweetness of the pepper is echoed with the sweetness of the parsnip.
 
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