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Olia Hercules' garlicky Georgian poussins recipe | delicious. magazine butter, poussin, sunflower oil, tarragon, parsley, dill, cayenne pepper, basil, garlic Spatchcock each poussin by cutting it along the backbone (just to one side) with a knife or kitchen scissors. Open out the birds, then flatten with the palm of your hand. Rub the skin with grated garl...
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| French chicken with new potatoes recipe - BBC Food butter, poussin, tarragon, rosemary, pepper, potato, onion, salt, white wine, double cream Preheat the oven to 200C/390F/Gas 6. Place the poussin on baking tray and cook for 10-15 minutes, or until cooked and golden. To make the sauce, melt the butter in a saucepan. Add the onion and soft...
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Garlicky Georgian poussins with plum chutney recipe - BBC Food butter, poussin, treacle, sunflower oil, tarragon, parsley, paprika, dill, cayenne pepper, basil, plum, greengage, garlic, salt, bread Combine garlic and fresh herbs to make this wonderfully flavourful poussin. Serve with plum chutney for a real taste of Eastern Europe. Start by spatchcocking the poussins. Cut them along the backbon...
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| Poussin Stew | Community Recipes | Nigella's Recipes | Nigella Lawson butter, chicken, poussin, heart, chicken stock, olive oil, tarragon, parsley, grape, onion, garlic, celery, lettuce, white wine, flour Poussin Stew is a community recipe submitted by MedullaPancreasOblon and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Preheat oven to 180/gas 4. S...
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