We absolutely love poussin and always get it when we can. This dish is lovely and the flavours work so incredibly well together. Enjoy with some mashed potato, or even over pasta as we have done.
6 people made this
salt and pepper, to taste
2 (550g) trussed poussins
3 tablespoons butter
250g streaky bacon, chopped
10 shallots, choppd
3 cloves garlic, chopped
6 carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
1 small sprig fresh rosemary, chopped
1 teaspoon brown sugar
1 teaspoon lemon juice
200ml chicken stock
200ml white wine
2 bay leaves
200ml double cream
1 teaspoon cornflour
2 tablespoons chopped fresh parsley
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Method Prep:20min › Cook:8hr › Ready in:8hr20min
Preheat the slow cooker to auto or low setting. Season the birds inside and out. Heat the butter in a large pan over a medium heat and brown the poussin on all sides for 6 to 8 minutes. Add the bacon and cook and stir for 4 minutes. Remove the bacon and poussin from the pan and place in the slow cooker.
In the same pan, combine the shallots and garlic and cook and stir for 4 to 6 minutes. Add the carrots, parsnips and rosemary and cook and stir for a further few minutes. Sprinkle in the brown sugar then add the lemon juice, stock and white wine and bring to a simmer. Transfer everything to the slow cooker and add the bay leaves. Cover and cook for 7 to 8 hours, turning the poussin every couple of hours.
For the last 20 minutes of cooking, add the double cream and cornstarch mixed with a little cold water and allow to thicken. Serve sprinkled with chopped fresh parsley.