Baby Chicken With Leeks, Grapes And Sherry Recipe

1. 1

   Season poussins with salt and pepper and dredge in flour.

2. 2

   Heat extra virgin olive oil in a 12-inch to 14-inch saute/fry pan till smoking.

3. 3

   Saute/fry poussins, breast-side first, till golden on both sides, about 8 min per side and remove to plate.

4. 4

   Add in leek and cook till softened and light brown, about 6 to 7 min.

5. 5

   Add in sherry vinegar and cook till reduced to 2 Tbsp.. Add in sherry and chicken stock and bring to a boil.

6. 6

   Add in poussins and chorizo and simmer 15 min, or possibly till poussins are just cooked through, and season with salt and pepper.

7. 7

   If sauce is thin (it will be), mix butter with 2 Tbsp.

8. 8

   flour and whisk this paste into sauce 1 Tbsp.

9. 9

   at a time till lightly thickened.

10. 10

    Pour into serving bowl, sprinkle with mint leaves and serve.

11. 11

    This recipe yields 4 main course servings.

No additional tips available.