Poussin Au Vin with tray baked Vegetables

Yellow sticker win for us again. The normal price on these was £3.17 which will buy us a medium Chicken which will last us for at least 2 days. But at £1 each we thought they deserved something a bit special.

Ingredients:-

Butter
Bacon
1 Poussin per serving
2 Shallots, sliced
Mushrooms, sliced
Fresh Thyme
Almond Milk
150g White Wine
2 Cloves of Garlic, minced
Carrot, finely batoned
2 Bay Leaves
1 Egg York
Gluten free Flour
Chicken Stock
Parsley
Salt & Pepper
Oil & Margarine

Method:-

(1) Melt the Butter and slowly add Flour to form a Roux. Add Milk and whisk until you have a smooth sauce.
(2) In a separate pan fry the Shallots in Butter or Margarine then add the Garlic, Bacon, Carrot and Mushrooms. Season this with salt & Pepper.
(3) Fry the vegetables on a low heat until they are softened.
(4) Remove these from the pan and set aside to drain any excess oil.
(5) In the same pan add a little extra Oil and sear the Poussin on all sides.
(6) Transfer the Poussin to a casserole dish.
(7) Add the Bacon and vegetable combination you created earlier and some Chicken Stock, the Wine, Bay Leaves, chopped Parsley, Thyme and Egg Yoke.
(8) Simmer for 10 minutes stirring regularly.
(9) Pour the Roux sauce over the Poussins and cover the casserole disk with kitchen foil.
(10) Place in a pre – heated over at 180c for 30 to 40 minutes.

We served ours on a bed of baked Vegetables and it was a very restaurant style treat for us, whilst still being within our £4 budget!