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1
Season the poussin with a generous sprinkling of salt and freshly ground black pepper.
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2
Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat.
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3
Add the poussin, without crowding, to the saute pan skin side down and cook slowly to brown the chickens to a golden brown color.
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4
Turn the chickens to brown the other side, add the pearl onions to caramelize with the chicken, and place a lid on the pan.
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5
Allow the chicken and onions to simmer together for 5 to 7 minutes.
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6
Add the dry sherry to the saute pan and cook down to reduce the liquid until almost evaporated.
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7
Add the hot stock together with the spices tied in cheesecloth into an herb bouquet garni.
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8
Let this simmer slowly over low heat for 30 to 35 minutes.
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9
After 20 minutes has gone by add the morels to the pan and continue to simmer all together for the remaining 15 minutes cooking time.
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10
Remove the chicken carefully from the pan, add the peas and asparagus to the stock and cook for 2 minutes.
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11
Stir in the creme fraiche and cook together for 2 more minutes before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat.
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12
Sprinkle chopped chives over everything and serve.
