Sumptuous Poussin Chicken
This is a tasty, easy dinner to prepare that will make a meal into something special every time you serve it.
Ingredients
- 2 young chickens - poussin in French or cornish hens one half to one whole chicken per person depending on the size of the bird and appetite of the diners.
- 1 green pepper seeds removed
- 1 small bunch of basil
- 3 tablespoon olive oil or rapeseed oil
- 4 tomatoes
- 4 cloves of garlic
- 50 gr pitted black olives
- 1 bouquet garnish
- Salt and pepper
Instructions
- Peel the tomatoes, (the easiest way is to place tomatoes in boiling water for 10 seconds then in cold water to cool down, then the skins will slid off) 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 tablespoon 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.
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