Looking to wow your friends and family with a simple, yet festive dish this holiday season? The crew at Radicchio – General Manager Vivek Deora and Head Chef Felix (Danny) Montoya – showcased a delicious stuffed poussin dish you can make at home.
Poussin is just another name for Rock Cornish Game Hen and you can grab the baby chickens at Goffle Brook Poultry Farm.
When stuffed with chopped asparagus and brie cheese, immersed in an orange and sherry glaze, this moist but crispy dish delivers. Make sure to top it with a side of sauteed spinach and roasted Yukon potatoes.
- Prep time: 2 hours
- Cook time: 30 minutes
What you'll need
- Medium-sized poussin (a little over 1 lbs.)
- 3 ounces of asparagus, chopped
- 3 ounces of brie cheese
- 4 ounces of extra virgin olive oil
- 4 Yukon potatoes chopped into quarters
- 4 ounces of regular spinach
- 1 1/2 tablespoons mixed herbs (thyme, oregano, rosemary)
- A dash of salt and pepper
- 5 ounces of sherry wine
- 5 ounces of freshly-squeezed orange juice
- 1 teaspoon of garlic
- 1 teaspoon of chopped shallots
- Chop up all the ingredients and have them lined up at your cooking station. Wash and dry the spinach thoroughly and set aside. Cut the potatoes into quarters.
- Take the poussin, stuff the breasts with the chopped asparagus and blue cheese. Close it with toothpicks, forming a pocket so that none of the stuffing escapes. Marinade it in olive oil and the mixed herbs for no more than 2 hours.
- 1) When done marinating, pan roast the poussin in a large, heavy saute pan – Califone is recommended – on medium heat.
- 2) Turn the poussin once a minute for about 4 minutes to crisp the skin and give it a nice texture. In a separate pan, grab the quartered Yukon potatoes and pan fry them for 3-5 minutes in extra virgin olive oil.
- 3) Place the browned poussin and the browned potatoes in a pre-heated oven, set at 400 degrees.
- 4) Cook the poussin in oven for 10 minutes. Cook the potatoes for 15-20 minutes.
- 5) When 10 minutes are up and the poussin is crispy and moist, place it on a plate.
- 6) Add the sherry into the hot pan for deglazing. When the alcohol burns off (about a 30 seconds), add the orange juice and a bit of salt and pepper. Reduce the mix in half.
- 7) Grab the spinach and saute it in extra virgin olive oil, shallots, garlic and a dash of oregano in a pan on low heat for 3 minutes.
- 8) Remove the toothpicks and when the glaze has formed, pour it over the poussin.
- 9) Place the finished potatoes on the plate. They should be crispy.
- 10) Place sauteed spinach on the plate and you're all set for a great meal!