(Poussin with mushrooms - Our recipes)

Time: preparation: 20-40 minutes ........ cooking: 40 minutes 8 tablespoons extra virgin olive oil 2 young new onions (or a little onion) 1 teaspoon dried bay leaf 1 teaspoon dried thyme 2 tablespoons fresh parsley, finely     chopped (2 teaspoons if dried) 2 poussins or 1 chicken 400 g (14 oz) tomato pulp 200 ml (7 fl oz) dry white wine 1/2 C water 1 kg (2 lb 4 oz) fresh mushrooms (Boletus     edulis or cultivated mushrooms) Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Clean the mushrooms removing any lumps of earth and other impurities with the tip of a knife blade. Brush off grit and dirt with a toothbrush. Do not rinse them with running water; you could loose their delicate taste! Moisten some absorbent kitchen paper and clean them accurately. Slide them lengthways.
Put them in a saucepan with the halved poussins (or the chicken cut into large pieces), olive oil, herbs, onions (finely chopped), tomato, wine and water. Season with salt and bring to the boil; simmer over low heat for 30-40 minutes, covered. Stir from time to time with a wooden spoon.
If necessary, you could add some more water.
Stop cooking when the sauce is well reduced.

Note
If you don't have fresh mushrooms, you can also use frozen ones (675 g - 1 1/2 lb).

What's the right wine?
Our suggestion is: Bardolino (an Italian red wine from Venetia).

« dedicated to ... mushrooms

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".