Recipe - Poussin With Red Wine Sauce

3 tablespoon Pure olive oil
4 small Spring chickens, 12 16
ounces each, split in half
down the back
Salt and freshly ground
black pepper
1 cup Pearl onions
One half cup Diced carrots
One half cup Diced turnips
2 tablespoon Dried thyme
1 cup Dry white wine
One half cup Canned plum tomatoes,
drained and crushed
2 cup Chicken stock
One fourth cup Crumbled crispfried bacon

Preheat oven to 350 degrees. Heat the olive oil in a large, deep skillet.
Season the chicken halves with the salt and pepper, and brown well on both
sides before removing and placing in an ovenproof casserole. To the skillet
in which you cooked the chicken, add the onions, carrots, turnips, thyme,
and garlic and saute until the vegetables begin to wilt. Add the red wine,
plum tomatoes, and chicken stock to the vegetables, and cook 10 minutes
over medium heat. Pour the vegetable mixture over the chicken in the
overproof casserole and bake 1 One fourth hours. When the chicken has finished
baking, add the cooked, crumbled bacon to the casserole. Serve. Yield: 4
servings

Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9135 Posted to MMRecipes
Digest V4 #090 by "Ed Bauman" BIRCHCREEK@msn.com on Mar 31, 97