Poussin, and sometimes less commonly called coquelet, is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400–450 grams (14–16 oz) but not above 750 grams (26 oz). They are inexpensive, and make a delightful alternative to chicken, being especially young and tender. Allow one whole poussin per person.
1 green pepper, seeds removed
1 small bunch of basil
3 tbsp olive oil or rapeseed oil
4 cloves of garlic
50g pitted black olives
1 bouquet garnish
Salt and pepper
Peel the tomatoes, remove the seeds and chop; drain the olives; cut the pepper into strips; peel and crush the cloves of garlic.
Cut the poussin in half lengthways.
Heat 2 tbsps of oil in a casserole dish over a high heat, then brown the poussin for 5 minutes on each side; place to one side and keep warm.
Add 1 tbsp of oil to the casserole dish and fry the peppers gently for 10 minutes.
Wash the basil and add to the casserole dish, together with the garlic, tomatoes, bouquet garni, pepper and a little salt – keep some basil for the garnish.
Add the poussin, cover and leave to cook over a gentle heat for 25 minutes, and then, 10 minutes before the end of cooking, add the olives.
Serve in a dish with the tomato sauce, and sprinkle with basil.