Pan Roasted Poussin with Yukon Gold Hash and Bone Marrow Sauce
Pan Roasted Poussin with Yukon Gold Hash and Bone Marrow Sauce requires roughly 35 minutes from start to finish. One serving contains 1559 calories, 111g of protein, and 94g of fat. This recipe serves 4. It works well as a main course. It is a good option if you're following a gluten free and dairy free diet. If you have piquillo peppers, wine, baby chickens, and a few other ingredients on hand, you can make it. To use up the port you could follow this main course with the Port Cobbler as a dessert.
Instructions
Preheat oven to 375 degrees.
Heat 2 tablespoons of olive oil in a large saute pan. Season poussin with salt and pepper and sear on both sides until golden brown.
Place the pan on a baking sheet and roast in the oven for 10 to 12 minutes, until cooked through.
Remove the poussin from the pan and pour off all but 2 tablespoons of the fat.;
Heat the duck fat in a large saute pan over high heat.
Add the potatoes, season with salt and pepper and cook until lightly golden brown.
Add the remaining ingredients and cook until heated through. Fold in the parsley and reseason with salt and pepper, to taste.;
Place the saute pan with the chicken drippings on the stove and heat until almost smoking.
Add the shallots and cook until lightly golden brown.
Add the red wine and port and cook until reduced by 3/
Add the chicken stock and reduce by half.
Whisk in the bone marrow and season with salt and pepper, to taste.;