wild mushroom poussin chicken recipe with creamy tarragon, baby potatoes and Belgian endive

This wild mushroom poussin chicken recipe with tarragon is a delicious dish packed with autumn flavours. served with baby potatoes and caramelised Belgian endive.

Poussin chicken with wild mushrooms and tarragon

Recipe
2 poussins
500gr/ 1lb2oz fresh and wild mushrooms
1 large shallot
6 garlic cloves
150ml/ 5fl oz double cream
200ml/ 7fl oz white wine
50ml/2floz brandy or cognac
300ml/ 10fl oz fresh chicken stock
Belgian endive/chicory
Baby potatoes
2 tbsp fresh tarragon
Herbs: thyme, bayleaf, rosemary, oregano
1tbsp brown sugar
1 tbsp balsamic vinegar
Salt pepper
Butter
Olive oil

Method
Bring the poussins to room temperature 1 hour before cooking.
Heat a knob of butter and 2 table spoons of olive oil in a heavy bottomed pan or pot.
Season the poussins and color them brown on all sides.
Add the sliced shallot, half the mushrooms, thyme, bayleaves, rosemary and the crushed diced garlic.
Add the white wine.
reduce the heat to minimum, put a lid on and cook the poussins for 25mins.
Take the poussins out and keep warm in a luke warm oven. Do not keep cooking.
Reduce the cooking liquid until nearly all gone.
Add the brandy and burn off the alcohol.
Add the chicken stock and reduce by half again.
Add the cream and the fresh tarragon.
Add some butter and olive oil to a frying pan and add 1 tbsp brown sugar and 1 tbsp balsamic vinegar.
Cut the endive length ways in half and sauté 10mins each side. Season with salt and pepper.
Sautee the baby potatoes in butter and olive oil for 20mins stirring regularly.
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