Harvest time is very very busy, but the poussin dinner has by now become one of our “must does” even after a long days work in the wineyard and cellars. To sit down with a good glass of wine and enjoy the odour of the newly pressed grapes in the cellar is one of the little pleasures of life.
30 g Butter
Salt & pepper
3 dl chicken stock
1 dl Red wine or RoSaTo
50-100 g seed free grapes cut in halves
2 ½ dl Cream
Rinse inside and outside of poussins, and pat dry.
Fill each of the poussins with the grapes and close with a wooden toothpick.
Melt the butter in a large casserole and brown the poussins starting with breast side and then the other sides.
Turn the poussins with breast side down, season with salt and pepper, add the chicken stock and the RoSaTo. Cook for about 15 minutes then turn carefully to the back and cook other 15 minutes. Be sure they are cooked through. Remove from the casserole and let them rest for 15 minutes covered with foil.
Meanwhile heat the pan gravy, add the cream and cook for about 5 minutes season to taste with salt and pepper.
Serve with roasted or mashed potatoes and a glass of Castello di Montegiove MiMoSo.