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baby chickens flour flour extra virgin extra virgin olive oil , washed well sherry vinegar Semisweet sherry chicken cubes Red wine grapes butter leaves
Viewed: 55 - Published at: a year agoIngredients
- 4 x Poussin, or possibly baby chickens backbones removed and flattened Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Flour plus
- 2 Tbsp. Flour
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Leek washed well, and cut into 1/2" rounds
- 1/4 c. Sherry vinegar
- 1 c. Semisweet sherry
- 1 c. Chicken stock
- 1/4 lb Chorizo cut 1/2" cubes
- 2 c. Red wine grapes halved, seeded (may substitute table grapes)
- 2 Tbsp. Butter
- 10 x Mint leaves
Method
- Season poussins with salt and pepper and dredge in flour.
- Heat extra virgin olive oil in a 12-inch to 14-inch saute/fry pan till smoking.
- Saute/fry poussins, breast-side first, till golden on both sides, about 8 min per side and remove to plate.
- Add in leek and cook till softened and light brown, about 6 to 7 min.
- Add in sherry vinegar and cook till reduced to 2 Tbsp.. Add in sherry and chicken stock and bring to a boil.
- Add in poussins and chorizo and simmer 15 min, or possibly till poussins are just cooked through, and season with salt and pepper.
- If sauce is thin (it will be), mix butter with 2 Tbsp.
- flour and whisk this paste into sauce 1 Tbsp.
- at a time till lightly thickened.
- Pour into serving bowl, sprinkle with mint leaves and serve.
- This recipe yields 4 main course servings.
