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Braised Poussins in Wine Sauce with Potatoes

This dish makes a beautiful centerpiece for the table. Poussins (small young chickens) marinated and braised in a rich sauce are the star of any holiday spread. Tenderized by a butter marinade, then seared and braised until done, they take on an amazing flavor and practically melt in your mouth.

Marina ChernovaAuthor avatar
Recipe author
Gherkins quail chickens in sauce with side dish
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Gherkins quail chickens in sauce with side dish
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 11 g
Fats 24 % 6 g
Carbohydrates 32 % 8 g
132 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Gather all the ingredients.

  2. Step 2:

    Step 2

    For the marinade, stir black pepper (or a pepper blend), salt, and finely chopped garlic into the softened butter.

  3. Step 3:

    Step 3

    Mix the butter marinade well and rub it all over the poussins.

  4. Step 4:

    Step 4

    Dust the rubbed birds with a thin layer of flour and set them aside to marinate for 40–60 minutes (if you're using quail instead, refrigerate them for 3–4 hours).

  5. Step 5:

    Step 5

    Prep the vegetables: peel the potatoes, onion, and carrot. Cut the carrot into thick rounds, up to about 1/2 inch (1 cm) thick, and cut the onion into large chunks.

  6. Step 6:

    Step 6

    Add the butter to a hot skillet along with the olive oil. Stir together, then add the prepared carrot and onion. Cook until lightly browned.

  7. Step 7:

    Step 7

    Add the marinated poussins, sear on one side, and flip them over.

  8. Step 8:

    Step 8

    Spoon a tablespoon of tomato paste into the center of the pan and warm it through, working it in with a spatula.

  9. Step 9:

    Step 9

    Pour in a tablespoon of soy sauce and 200 ml (about 3/4 cup) of dry red wine. Let about a third of the liquid cook off to burn off the alcohol. Flip the poussins over, tuck a red chile pod into the middle of the pan, cover, and braise until tender, about 50–60 minutes.

  10. Step 10:

    Step 10

    Strain the sauce through a sieve to remove the vegetables, then adjust it to taste with sugar, lemon juice, basil, and sweet red pepper.

  11. Step 11:

    Step 11

    Boil the potatoes until just tender, then fry them in vegetable oil, turning, until golden on all sides.

  12. Step 12:

    Step 12

    Fry the cherry tomatoes in the same oil until their skins just start to split, stirring constantly and heating them through.

  13. Step 13:

    Step 13

    Arrange the poussins on a platter and spoon the sauce over them, scatter fresh dill over the potatoes, and set the golden tomatoes alongside. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Dill greens - 38  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Onion - 41  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Gherkin chickens - 173  kcal/100g
  • Ground pepper mixture - 255  kcal/100g

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