Dinner for Two!

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Make Dinner for Two!

Much like its cousin, Coq au Vin, this dish of braised baby chicken with white wine, mushrooms, and bacon is supremely comforting. Serve with mashed Yukon golds and a nice salad for the perfect cozy meal.

Poussins au Riesling

Serves 2

Total time:  

Ingredients

4 tbsp unsalted butter, divided use

5 slices Applewood Smoked Bacon, cut into ½-inch slices

2 Whole Poussins (young chickens, Cornish hens work well)

2 shallots, chopped

16 oz/two cups of wild mushrooms trimmed and rough chopped

1 tsp fresh thyme leaves

1 cup dry white wine, we used Riesling

1 container Veal Demi-Glace

1/4 cup water

1/4 cup heavy cream

2 tbsp chopped fresh parsley

Kosher salt & freshly ground pepper

Preparation

Preheat oven to 325 degrees F.

In a medium stock pot/dutch oven over medium-high heat, cook bacon until browned and crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan. Add 1 tablespoon butter to the bacon fat.

Pat poussins dry with paper towels and place them in the dutch oven. Sear them on all sides until golden brown all over, about 10 minutes. Remove poussins to a plate.

Add shallots to the pan, sauté about 2 minutes, then add mushrooms, turning to coat in the fat. Continue to sauté about 5 minutes then add reserved bacon and thyme. Sauté about one minute more then add wine, demi-glace, and water. Bring mixture to a boil, then add poussins back to the pot along with any juices that accumulated on the plate. Cover the dutch oven and place in the oven.

Bake for 30 minutes, then remove the lid and raise the heat to 375 degrees F. Cook uncovered for 45-50 minutes more.

Remove dutch oven from the oven and place on a burner. Carefully remove poussins to a cutting board to rest. Meanwhile, heat the dutch oven over high heat. Reduce sauce until slightly thickened, about 10 minutes, then remove from heat and stir in heavy cream. Taste for seasoning, add salt and pepper, if needed.

Plating/Presentation

Nestle the poussins in the middle of a generous serving of mashed potatoes with extra sauce on the side. Garnish with parsley. 

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