Poussins In Sherry

This mouthwatering dish is quick and easy to prepare but the results are simply stunning!

Ingredients:

• 50g (2oz) butter
• 4 poussins, trussed
• 100g (4oz) pork chipolatas
• 4 unsmoked streaky bacon rashers, rind removed, chopped
• 100g (4oz) mushrooms
• ½ cup medium dry sherry
• salt
• freshly ground black pepper

To Finish:

• 1 tablespoon cornflour
• 2 tablespoons medium dry sherry
• 1 tablespoon chopped fresh chives

Steps

1. Melt the butter in a frying pan. Add the poussins and brown on all sides. Transfer to the stoneware pot.
2. Divide the chipolatas into two by twisting and then cutting in half. Add these to the frying pan with the bacon. Fry until both are lightly browned. Arrange around the poussins in the stoneware pot.
3. Add the mushrooms to the frying pan with the sherry and salt and pepper to taste. Bring to the boil, then pour over the ingredients in the stoneware pot.
4. Cover and cook on Low for 7-9 hours or High for 3-4 hours.
5. Lift out the poussins and remove the strings. Keep hot. Dissolve the cornflour in the sherry and stir into the sauce until it has thickened. Taste and adjust the seasoning. Return the poussins to the sauce, baste well and reheat. Sprinkle with the chopped chives and serve.

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