Fricassée of Poussin with Peas, Cream and Tarragon Sauce

Pan-fried poussin simmered in a white wine and tarragon cream sauce, served with aromatic turmeric-infused basmati rice.

Dinner Quick Poultry French Creamy

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

74.3g

per serving

74.3 g total

Fat

76.8g

per serving

76.8 g total

Protein

48.5g

per serving

48.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

GrainsCereals

Basmati Rice

Liquids

100

White Wine

100

Chicken Stock

Meat

0.5

piece

Poussin

jointed

NutsSeeds

clove

crushed

2 tbsp fresh chopped

to taste

freshly ground, to taste

0.5

tsp

Turmeric

ground

OilsFats

Olive Oil

2 tbsp

Vegetables

0.5

piece

Onion

chopped

Peas

fresh

Method

Heat olive oil in a pan and fry the onion and garlic for 4 minutes until softened.

Add the poussin pieces and fry for 3 minutes on each side until coloured.

Pour in the wine and stock, bring to a boil, and reduce the liquid by half.

Stir in the cream and peas, cooking for 4 minutes until the peas are tender.

Stir in the tarragon and season with salt and pepper.

Cook the rice with the turmeric in boiling water according to packet instructions.

Serve the turmeric rice alongside the fricassée.