Corn Fed small Chicken served with Forest Mushrooms sauce
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 50 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 2 Prim’s corn fed small chickens
- 2 tbsp Chorio extra virgin olive oil
- 1 tsp Maldon sea salt flakes
- 1 tsp Maldon perfectly crushed pepper
- 2 Alion rosemary sprigs
- 4 Alion thyme sprigs
- For the forest mushroom sauce:
- 2 cups Ardo woodland mushroom mix
- 2 tbsp Chorio extra virgin olive oil
- 2 tbsp foodhaus onion cubes
- ¼ cup white wine
- ½ cup Arla whipping cream
- 2 tbsp Ardo parsley
- ½ tsp Maldon sea salt flakes
- ½ tsp Maldon perfectly crushed pepper
METHOD
1. Defrost the small chickens for 12 hours in the refrigerator before cooking
2. Preheat the oven at 180°C.
3. Place the chickens in an oven tray and drizzle with olive oil.
4. Season with salt and pepper.
5. Add rosemary and thyme sprigs and bake in the preheated oven for 35-40 minutes at 180°C or until cooked and the skin is crispy. Halfway cooking brush poussins with their juices.
Make the forest mushroom sauce.
6. In a medium pot over medium heat add olive oil until heated.
7. Add onions and cook until transparent for about 3 minutes.
8. Add mushrooms and cook for about 10 minutes.
9. Pour wine and cook until the alcohol evaporates.
10. Add cream and stir to combine.
11. Season with salt and pepper.
12. Add parsley and remove from heat.
13. Serve small chickens with the forest mushroom sauce and fresh parsley.
SHOP THE RECIPE
NUTRITIONAL INFORMATION
604 cal
37.5g
48%
8.9g
45%
4.9g
2%
1.9g
54.2g