Olia Hercules’ garlicky Georgian poussins
- June 2015
- Serves 2
- Hands-on time 5 min, simmering time 30-35 min
Olia Hercules’ garlicky poussin recipe smells so good as it’s cooking that you think the flavour couldn’t live up to expectations. In fact, it exceeds them.
- 32.7g (14.4g saturated)
- 2.3g (0.3g sugars)
If the butter burns in the pan when cooking the chicken, melt a little fresh butter in a clean pan, then stir in the herbs before drizzling over the cooked poussins.
The poussins are best served straightaway, but you could prepare them up to 48 hours in advance, keep them in a sealed container in the fridge, then serve cold in a salad.
Traditionally, the young spatchcocked chickens are cooked on special skillets, weighted down with a brick. A couple of cans should also do the job.
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