Roasted Garlic and Peppers Poussin

Name: Roasted Garlic and Peppers Poussin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves to serve 4
Ingredients: 4 tablespoons olive oil; 2 tablespoons butter; 2 poussins; 4 cloves garlic (peeled and squashed); salt and pepper; 2 tablespoons olive oil; 2 - 3 red peppers; 4 oz Kalamata olives; 12 tablespoons olive oil; 4 tablespoons lemon juice; 2 cloves garlic; 15 - 20 fresh basil leaves

Ready in 45 mins

Recipe by Graham

Roasted Garlic and Peppers Poussin uses half a poussin per person. A poussin is a small, immature chicken, sometimes called a spring chicken, and weighing only about 1lb (450g). Because the bird is only a few weeks old, the flavour has not fully developed and there is much less flesh than on a normal chicken, but one bird is perfect for two people.

Preparation Time

20 Minutes

Cooking Time

25 Minutes

Ingredients for Roasted Garlic and Peppers Poussin

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Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE POUSSIN
4 tablespoons olive oil
2 tablespoons butter
2 poussins
4 cloves garlic (peeled and squashed)
salt and pepper
FOR THE PEPPERS
2 tablespoons olive oil
2 - 3 red peppers
4 oz Kalamata olives
FOR THE SAUCE
12 tablespoons olive oil
4 tablespoons lemon juice
2 cloves garlic
15 - 20 fresh basil leaves

How to Cook Roasted Garlic and Peppers Poussin

Preheat the oven to Mk 4 - 350ºF - 180ºC. Heat the olive oil and butter in an ovenproof dish. Cut the poussins in two so you have four halves. Add the poussin and squashed garlic to the pan. Fry the poussin halves for 6-7 minutes, turning frequently, or until golden-brown all over. Season well with salt and freshly ground pepper then transfer them to the oven to roast for 15-18 minutes, or until cooked through (discard the garlic).
Meanwhile, deseed and chop the peppers. Heat the olive oil in a frying pan (skillet) and add the peppers and olives. Fry gently for 8-10 minutes, or until the peppers are tender.
For the sauce, peel and finely chop the garlic. Gently heat the oil, lemon juice and garlic in a small pan until warmed through. Remove from the heat, tear each basil leaf into three or four pieces and stir into the sauce. To serve, place the poussin and peppers onto a serving plate and drizzle the sauce over the top.

GRAHAM'S HOT TIP:
If the peppers aren't enough, cook a few parsnips to go with them. The sweetness of the pepper is echoed with the sweetness of the parsnip.