Poussin Chasseur by D'Artagnan

In a large, deep frying pan, heat the oil over moderately high heat. Season the poussin with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 5 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth/wine and bring back to a simmer. Stir in the demi-glace, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the poussin and any accumulated juices. Reduce the heat; simmer, covered, until the poussin is done, about 5 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

Recipe courtesy of D'Artagnan