Poussins with a mustard sauce

Preparation

Slice the mini Portobello mushroom. Crush the garlic clove. Chop the fresh tarragon or parsley.

Method

1. 1 Preheat the oven to 220°C/200°C fan/gas 7.
2. 2 Cook the poussins in a roasting tin for 40 minutes, until the juices run clear when you pierce the thickest part of the thighs with a skewer.
3. 3 Transfer to a platter and keep warm.
4. 4 Place the roasting tin over a low heat on the hob, add the mushrooms and fry for 3-4 minutes.
5. 5 Add the garlic and cook for 1 minute.
6. 6 Transfer to a plate.
7. 7 Add the wine to the roasting tin and simmer for 2 minutes until reduced, then add the stock, mustard and cream.
8. 8 Simmer gently for 2-3 minutes, until thickened, and return the mushrooms to the pan.
9. 9 Stir in the tarragon or parsley and season.
10. 10 Serve the poussins with the sauce.