Poussin with Olive Puree and Sweet Peppers Recipe

Name: Poussin with Olive Puree and Sweet Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup small salted black olives, pitted; 1 clove garlic, chopped; 1 1/2 tablespoons olive oil; 4 poussins or very young chickens (each about 1 1/4 pounds); Salt and freshly milled black pepper; Olive oil, for the birds; 2 sweet red bell peppers-cored, seeded, deveined, and cut into 1-inch strips; 2 yellow bell peppers-cored, seeded, deveined, and cut into 1-inch strips; 3 tablespoons olive oil; 1/2 cup dry white wine; 1 cup chicken stock; Food processor

Servings: persons

1 cup small salted black olives, pitted
1 clove garlic, chopped
1 1/2 tablespoons olive oil
4 poussins or very young chickens (each about 1 1/4 pounds)
Salt and freshly milled black pepper
Olive oil, for the birds
2 sweet red bell peppers-cored, seeded, deveined, and cut into 1-inch strips
2 yellow bell peppers-cored, seeded, deveined, and cut into 1-inch strips
3 tablespoons olive oil
1/2 cup dry white wine
1 cup chicken stock
Food processor

1
Olive puree:
2
Blend the olives, garlic and oil in a food processor until smooth.
3
If too dry, add an additional tablespoon of oil.
4
Reserve.
5
Poussin: Preheat the oven to 400.
6
Remove the fat from the cavities of the chickens.
7
Salt and pepper the cavities.
8
Using your index finger, carefully loosen the skin from the breasts.
9
Spread a little of the olive puree into the pockets.
10
Truss the birds and brush with olive oil.
11
Set the birds and brush with olive oil.
12
Set the birds on a rack in a roasting pan and roast, basting frequently, for 30 to 40 minutes, or until the juices run clear when the legs are pierced.
13
Meanwhile, in a large skillet, saute the red yellow bell peppers in the olive oil over low heat, until they wilt and are tender.
14
Season with salt and pepper.
15
Transfer the birds to a warm platter.
16
Spoon off any excess fat from the roasting pan.
17
Add the wine stock and deglaze the pan over moderate heat, scraping up any brown bits that cling to the bottom of the pan.
18
Season the sauce with salt and pepper and cook until reduced by one-third.
19
Strain and reserve.
20
Serve the birds with sauteed peppers and the sauce.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup small salted black olives, pitted, 1 clove garlic, chopped, 1 1/2 tablespoons olive oil, 4 poussins or very young chickens (each about 1 1/4 pounds), and more.

Yes, Poussin with Olive Puree and Sweet Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poussin with Olive Puree and Sweet Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions