Poussin A L'Estragon
|Dried tarragon/1 handful, fresh tarragon||1 Teaspoon|
|Prepared baby chickens||3|
|Butter||3⁄4 Cup (12 tbs)|
|White wine||1 Cup (16 tbs)|
|Finely chopped onions||2 Cup (32 tbs)|
|Sliced button mushrooms||2 Cup (32 tbs)|
|Plain flour||6 Tablespoon|
|Stock||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Watercress sprigs||1 Tablespoon (for garnish)|
1)Squeeze lemon juice,and remove leave from fresh tarragon.
2)Now chop up lemon skin and add a piece inside each chicken with tarragon stalk and a knob of butter.
3)Take 1/4 cup of butter and keep aside. Take the rest and spread over the birds.
4)Pick a roasting tin, add the birds,pour the wine and cook in a moderate oven (180°C, 350°F, Gas Mark 4) for 40 50 minutes
5)Take a pan, add the butter and melt, now add the onions and saute.
6)Add the mushrooms to the onions and saute.
7)Now sprinkle the flour,and cook for one minute.
8)Add the stock and boil. now add the leftover lemon juice, chopped taragon,parsley,salt and pepper.
9)Let this simmer for 15 minutes.
10)When the birds are cooked, strain the juices from tin into the sauce andcook to a coating consistency.
11) Garnish the birds with any tarragon leftover, and serve hot.