Poussin Recipe

Preheat your oven to 200°C (392°F).

Clean and trim the leeks, cutting them into 2-inch pieces.

Chop the cauliflower into florets.

Clean the wild mushrooms and slice them if they are large.

Crush the garlic cloves with the flat side of a knife.

Sear the Poussin

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Season the poussin with salt and black pepper. Sear it in the skillet for about 4-5 minutes on each side until golden brown.

Roast the Poussin

Add thyme and crushed garlic around the chicken in the skillet. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 75°C (165°F).

Cook the Cauliflower

In a pot, bring salted water to a boil. Add the cauliflower florets and cook for about 10-12 minutes until tender.

Blend the Puree

Drain the cauliflower and transfer it to a blender. Add 1 tablespoon of olive oil and blend until smooth. Adjust seasoning with salt and pepper to taste. Keep warm.

Sauté the Leeks

In a separate pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the leeks and sauté for about 5 minutes until they are softened.

Add Wild Mushrooms

Add the wild mushrooms to the pan with the leeks. Cook for an additional 5-7 minutes until the mushrooms are tender. Season with salt and pepper.

Prepare the Jus

In a small saucepan, bring the pomegranate juice to a simmer over medium heat. Reduce the heat and let it simmer for about 10-15 minutes until it thickens slightly.

Serve

On a plate, spread a generous amount of cauliflower puree, place the poussin on top, and arrange the braised leeks and wild mushrooms around it. Drizzle the pomegranate jus over the chicken and serve immediately.