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Roasted Poussins with Anchovy-Mustard Pan Sauce

Roasted Poussins with Anchovy-Mustard Pan Sauce
Roasted Poussins with Anchovy-Mustard Pan Sauce is a pescatarian recipe with 6 servings. One portion of this dish contains roughly 2g of protein, 5g of fat, and a total of 62 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Food and Wine requires anchovy, shallots, chives, and paprika. It works well as a very affordable side dish. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Users who liked this recipe also liked Roasted Poussins with Pomegranate Sauce and Potato Rösti, Chicken with Herb-Roasted Tomatoes and Pan Sauce, and Roasted Cauliflower with Anchovy Sauce.

Instructions

1
Preheat the oven to 42
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OvenOven
2
Rub the poussins all over with paprika and 1 tablespoon of the butter. Season with salt and pepper. Truss the poussins by simply tying the legs together with string. Set the poussins in a large, shallow metal roasting pan. Roast the poussins in the upper third of the oven for 1 hour, or until nicely browned and the juices from the cavities run clear.
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Salt And PepperSalt And Pepper
PaprikaPaprika
ButterButter
Dry Seasoning RubDry Seasoning Rub
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Roasting PanRoasting Pan
OvenOven
3
Meanwhile, in a small bowl, mix the remaining 1 tablespoon of butter with the flour until a smooth paste forms.
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ButterButter
All Purpose FlourAll Purpose Flour
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BowlBowl
4
Transfer the poussins to a large platter, draining their juices into the roasting pan.
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Roasting PanRoasting Pan
5
Pour the pan juices into a glass measuring cup and skim the fat from the surface: reserve 1 tablespoon of the fat.
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Measuring CupMeasuring Cup
Frying PanFrying Pan
6
Set the roasting pan on two burners.
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Roasting PanRoasting Pan
7
Add the chicken stock and bring to a boil over moderately high heat, scraping up the browned bits from the bottom of the pan.
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Chicken StockChicken Stock
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Frying PanFrying Pan
8
Pour the stock into the glass measuring cup.
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StockStock
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Measuring CupMeasuring Cup
9
Heat the reserved 1 tablespoon of fat in a medium saucepan.
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Sauce PanSauce Pan
10
Add the shallots and cook over low heat, stirring, until softened, about 5 minutes.
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ShallotShallot
11
Add the liquid in the measuring cup and bring to a simmer over moderate heat.
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Measuring CupMeasuring Cup
12
Whisk in the anchovies, mustard and flour paste and whisk until the sauce is smooth and slightly thickened, about 3 minutes.
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AnchoviesAnchovies
MustardMustard
All Purpose FlourAll Purpose Flour
SauceSauce
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WhiskWhisk
13
Remove the pan from the heat, stir in the herbs and season with salt and pepper.
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Salt And PepperSalt And Pepper
HerbsHerbs
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Frying PanFrying Pan
14
Pour the sauce into a warmed gravy boat.
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GravyGravy
SauceSauce
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Gravy BoatGravy Boat
15
Cut the strings from the poussins and transfer them to plates. Pass the anchovy-mustard sauce at the table.
Ingredients you will need
AnchoviesAnchovies
MustardMustard
SauceSauce
DifficultyExpert
Ready In1 h, 30 m.
Servings6
Health Score1
DietsPescatarian
Dish TypesSide Dish
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