HERB-ROASTED POUSSIN (Baby Chicken)

SERVES 2

Poussin is very good but, if you can't get it, cornish game hens work just as well in this recipe. This may be made in any amount needed, serving 1 poussin per person.

INGREDIENTS

2 poussin, about 1 pound each

Salt and pepper to taste

2 fresh rosemary sprigs

2 fresh thyme sprigs

4 large sage leaves

2 whole cloves garlic, peeled

2 tablespoons olive oil

2 tablespoons minced fresh garlic

1/2 cup dry white wine

2 cups low-salt chicken or vegetable broth

Preheat oven to 375° F. Rinse the poussin under cold water. Pat dry with paper towels. Sprinkle inside and out with salt and pepper. Place 1 rosemary sprig, 1 thyme sprig, 2 sage leaves and 1 whole garlic clove in the cavity of each. Heat an oven-proof 10-inch skillet over medium-high heat. Add the olive oil, then the poussin breast side down. Sear about 3 minutes. Turn and sear 1 more minute. Place in the oven and roast until the juices run clear, about 20 minutes, basting with pan juices a couple times. Remove the poussin from the pan and tent with foil. Let rest while making the sauce.

Place the skillet over medium-hugh heat. Add the minced garlic and sauté about 1 minute. Add the wine and broth. Bring to a boil over high heat. Stir to scrape up any browned bits in bottom of pan. Cook until reduced by about two-thirds. Serve the poussin drizzled with some of the sauce.

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