Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Poussin
Sauce
Finish cooking
Utensils
One wide roasting tin
How it's done
Poussin
Heat the oil in a non-stick frying pan. Season the poussin, brown all over for approx. 3 mins. per batch. Remove, place in the roasting tin. Reduce the heat.
To braise
Approx. 15 mins. in the lower half of an oven preheated to 220 °C.
Sauce
Sauté the onions, garlic and rosemary in the same pan for approx. 3 mins. Pour in the balsamic and reduce a little. Stir the cornflour into the stock, pour into the pan, bring to the boil.
Finish cooking
Remove the poussin from the oven, spoon the balsamic sauce over the top, return to the oven for approx. 15 mins. Add the strawberries, cook for a further 5 mins.
| Serve with: | Flatbread |
|---|
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