• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsZinc, Copper, Natrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 baby chickens (1 to 1 1/2 pounds each)

  2. 2 tablespoons olive oil

  3. 3 tablespoons duck fat

  4. 5 Yukon gold potatoes , boiled, peeled and cut into 1/2-inch cubes

  5. Salt

  6. 2 piquillo peppers, diced

  7. 1 roasted poblano pepper, peeled and diced

  8. 2 roasted shallots , peeled and diced

  9. 1 cup diced serrano ham

  10. 2 tablespoons chopped parsley

  11. 2 shallots, finely diced

  12. 1 cup red wine

  13. 1/2 cup ruby port

  14. 4 cups chicken stock

  15. 1 teaspoon beef bone marrow , diced

  16. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil in a large saute pan. Season poussin with salt and pepper and sear on both sides until golden brown. Place the pan on a baking sheet and roast in the oven for 10 to 12 minutes, until cooked through. Remove the poussin from the pan and pour off all but 2 tablespoons of the fat.

  2. Heat the duck fat in a large saute pan over high heat. Add the potatoes, season with salt and pepper and cook until lightly golden brown. Add the remaining ingredients and cook until heated through. Fold in the parsley and reseason with salt and pepper, to taste.

  3. Place the saute pan with the chicken drippings on the stove and heat until almost smoking. Add the shallots and cook until lightly golden brown. Add the red wine and port and cook until reduced by 3/4. Add the chicken stock and reduce by half. Whisk in the bone marrow and season with salt and pepper, to taste.


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