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Poussin casserole

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 16
Servings 4


  • 15 ml vinegar
  • 15 ml salt
  • 2 baby chickens or poussins, halved
  • 60 ml cake flour
  • salt and pepper to taste
  • 80 ml olive oil
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 8 bulb spring onions, trimmed
  • 2 carrots, finely sliced
  • 375 ml cider
  • 30 ml French mustard
  • 3 ml dried rosemary
  • 3 ml dried thyme
  • 1 bay leaf
  • 80 ml fresh parsley, finely chopped


Preheat oven to 180 °C.
Add the vinegar and salt to a bowl of water and leave the chicken portions to soak in it overnight.
Drain, rinse well and dry on a paper towel.
Combine the flour, salt and pepper in a large bowl and toss the chickens in seasoned flour.
Heat 60 ml oil in a large, heavy-based frying pan and brown the birds quickly in batches over medium heat.
Transfer to a 2 litre casserole dish.
Add remaining oil to the pan. Fry onions and carrots over medium heat for 5 minutes until lightly browned.
Add to the casserole dish.
Add the remaining oil to the pan.
Pour the cider into the frying pan and stir in the mustard, herbs and bay leaf.
Bring to the boil, then pour over the chickens.
Cover with a tight-fitting lid and bake for 2 hours, or until tender.
Remove the bay leaf and stir in the parsley.

Read more on: poultry  |  bake  |  sauté


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