Mushroom and thyme-stuffed poussins with madeira sauce
- February 2014
- Serves 2
- Hands-on time 35 min. Oven time 30-40 min, plus resting
These mushroom and thyme stuffed poussins with a delicious creamy madeira sauce are sure to wow and make a great centre dish for a special meal for two.
- 54.1g (19.2g saturated)
- 14g (4.7g sugars)
Chill the stuffed uncooked poussins overnight. To cook, continue from step 2. You can also make the sauce the day before, then reheat to serve, pouring in any resting juices at the end.
A poussin is a young chicken and usually serves one hungry person each. If you’re not big eaters, halve the recipe and share one between you.
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