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Poussin with leeks, vermouth and dill
Spring chicken or poussin with lemon and garlic, vermouth, leeks and capers with dill.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Remove the elastic from the poussins (at room temperature) and pat dry with kitchen paper.
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Clean the lemon. Cut the lemon into 4 parts and put them together with the garlic in the cavities of the poussins.
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Tie the legs together with pieces of kitchen rope. Rub them in with the olive oil and the butter. Sprinkle with salt and pepper to taste.
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Place them with the breast down in the roasting pan and pour the vermouth over. Roast them until golden brown and done in about 55 minutes.
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Baste them in between twice with baking water and turn them halfway.
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Wash the leek and cut into 3 cm slanted pieces. Heat the rest of the butter (at room temperature) in a skillet and put the leek in the pan.
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Pour the rest of the vermouth and so much water until the leek is almost 1 cm lower. Cut out an appropriate circle of parchment paper and place it directly on the leek.
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Let the capers drain. Cook the leeks in about 15 minutes on low heat al dente. Add the capers and bring to the boil.
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Add the crème fraîche and season with salt and pepper.
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Cut the dill finely and add half to the leek.
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Remove the poussins from the oven, cover with aluminum foil and leave to rest for 5 minutes.
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Serve the poussins with the leek and the sauce and sprinkle with the rest of the dill.
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Nutrition
800Calories
Sodium18% DV440mg
Fat85% DV55g
Protein122% DV61g
Carbs3% DV8g
Fiber20% DV5g
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