for 4 person

Poussin

	olive oil for frying
4	poussins
1 tsp	sweet paprika
1 tsp	salt

Sauce

2	red onions, halved, cut into strips
1	garlic clove, sliced
1 sprig	rosemary
2 ½ dl	balsamic vinegar
1 tbsp	Maizena cornflour
2 ½ dl	chicken bouillon

Finish cooking

150 g

strawberries, cut in half

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.

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