Mediterranean Braised Poussin with Polenta recipe Recipe Video
Ingredients
| Poussin/Cornish hen | 750 Gram (3 Poussins/Cornish hens (per person)) | |
| Salt and pepper | To Taste | |
| Olive oil | 2 Tablespoon | |
| For sauce | ||
| Spanish chorizo | 37 Gram, thinly sliced | |
| Red onion | 2 Small, sliced | |
| Kumato | 250 Gram, sliced | |
| Banana peppers | 2 , thinly sliced | |
| Garlic cloves | 2 Large | |
| Red wine | 1⁄4 Cup (4 tbs) (merlot) | |
| Fresh chicken stock | 1 1⁄2 Cup (24 tbs) | |
| Rosemary sprig | 3 , chop (leave 1 whole sprig) | |
| Olive oil | 2 Tablespoon | |
| Salt and pepper | To Taste | |
| Chili flakes | 1⁄2 Teaspoon (Optional) | |
| For polenta | ||
| Polenta | 1 Cup (16 tbs) | |
| Fresh chicken stock | 4 Cup (64 tbs) | |
| Salt | To Taste | |
| Ground black pepper | To Taste | |
| Unsalted butter | 1 Tablespoon | |
Nutrition Facts
Serving size
Calories 1026 Calories from Fat 644
% Daily Value*
Total Fat 72 g110.7%
Saturated Fat 19.4 g96.9%
Trans Fat 0.4 g
Cholesterol 293 mg97.7%
Sodium 1412.6 mg58.9%
Total Carbohydrates 31 g10.4%
Dietary Fiber 3.3 g13%
Sugars 11.9 g
Protein 58 g115.7%
Vitamin A 27% Vitamin C 69.2%
Calcium 7.6% Iron 33.4%
*Based on a 2000 Calorie diet
Directions
1. Sprinkle salt and pepper all over the chicken. Drizzle olive oil and coat it evenly.
2. Preheat oven to 400 degree F.
MAKING
3. Place a pan on heat, and sear chicken in it. Shake to avoid chicken from sticking at the bottom of the pan. Remove from pan, and place it in a baking dish.
4. In the same pan, on medium heat, pour oil, add onion, chorizo, rosemary, banana pepper, salt, ground black pepper and chili flakes. Give it a good stir. Cook for about 5 minutes.
5. Pour red wine and deglaze the pan. Cook for 2 minutes.
6. Add chicken stock and kumato. Bring it to a boil and turn the heat off.
7. Transfer onion mixture into the baking dish with chicken.
8. Throw garlic cloves with skin on, and rosemary sprig in it. Pop it in oven for 1 hour.
9. For polenta, in a saucepan bring chicken stock to a rolling boil.
10. Whisk constantly and add polenta in it, a little at a time to avoid lumps.
11. Sprinkle salt, turn the heat to low , keep whisking and cook for about 45-50 minutes.
12. Add butter and ground black pepper. Mix well.
13. Remove the chicken from baking dish and place it on a plate to rest.
14. Pour sauce into a pan and reduce it by half.
SERVING
15. Serve chicken with polenta and sauce.
Chef
