Baby chicken in a cider vinegar sauce

Method

1. First make the filling. Place the garlic, capers, 1 teaspoon of sea salt, freshly ground pepper and 2 tablespoons of olive oil in a mortar. Pound with a pestle until mixed to a paste.

2. Open up the poussins and lay them skin-side down on a chopping board. Spread the garlic paste evenly over the flesh side of the poussins.

3. Fold each poussin up over the filling and secure with toothpicks. Season well with salt and freshly ground pepper.

4. Heat the remaining olive oil in a large frying pan. Once hot add the poussins and fry until golden-brown on both sides.

5. Cover the pan with a lid, reduce the heat slightly and cook for a further 20 minutes.

6. Meanwhile, make the sauce. Using a pestle, pound together the garlic and rosemary in a mortar into a paste. Mix together with the white wine and vinegar and season with salt and freshly ground pepper.

7. Once the poussins have been cooking in the closed pan for 20 minutes, increase the heat. Pour in the sauce and cook, uncovered, stirring constantly until reduced by half.

8. Transfer the cooked poussins to a warm serving dish and pour over the sauce. Serve at once.

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Ingredients

2 garlic cloves, peeled
2 tbsp capers
freshly ground salt and black pepper
8 tsp extra virgin olive oil
2 poussin, de-boned

For the sauce:

2 garlic cloves, peeled
2 fresh rosemary sprigs, leaves picked off, stems discarded
120ml White wine
120ml Cider vinegar
salt and fresh ground black pepper

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