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tender treat; BABY CHICKEN IN A CIDER VINEGAR SAUCE.

INGREDIENTS: (Serves 2-4) 2 baby chickens (poussins), boned (ask your butcher to do this for you) 6tbsp olive oil Salt and freshly ground black pepper For the filling: 2 garlic cloves, peeled 2tbsp capers 1tsp sea salt 2tsp extra virgin olive oil Needles from 2 sprigs of fresh rosemary A handful of chopped fresh parsley Freshly ground black pepper For the sauce: 2 garlic cloves, peeled Needles from 2 sprigs of fresh rosemary 120ml white wine 120ml cider vinegar 1/2 tbsp sugar 1tbsp capers Scattering of fresh parsley, to serve (optional) METHOD: 1. First make the filling by placing all the ingredients in a mortar and pounding them with a pestle until you obtain a pulp.

2. Open up each baby chicken like a butterfly and place skin-side down on a chopping board. Spread the filling evenly over the flesh side, then fold the poussin back over and secure the opening with wooden toothpicks, weaving them in and out. Season all over with salt and pepper. Heat the olive oil in a large frying pan, add the chickens, then reduce the heat slightly and cook until golden brown on all sides. Cover the pan and cook gently for about 20 minutes, until the chickens are cooked through.

3. Meanwhile, make the sauce. Place the garlic and rosemary in a mortar and pound with a pestle. Add the wine, vinegar, sugar and capers, and mix well. 4. Turn up the heat under the chickens, add the sauce and simmer until reduced by half, stirring all the time. Arrange on a plate and pour over the sauce. Serve immediately, scattered with parsley, if wished.

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Publication:Huddersfield Daily Examiner (Huddersfield, England)
Article Type:Recipe
Date:Aug 5, 2017
Words:273
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