- ½ poussin
- 4 tbsp butter
- ½ onion, sliced
- 3 tbsp fresh tarragon, chopped
- 1 tbsp fresh rosemary leaves, chopped
- 5 tbsp white wine
- 70ml/2½fl oz double cream
- 150g/5¼oz cooked new potatoes
- 3 tbsp butter, melted
- salt and freshly ground black pepper
- Preheat the oven to 200C/390F/Gas 6.
- Place the poussin on baking tray and cook for 10-15 minutes, or until cooked and golden.
- To make the sauce, melt the butter in a saucepan. Add the onion and soften for 2-3 minutes.
- Add the tarragon, rosemary, white wine and cream and reduce down for 4-5 minutes.
- For the new potatoes, mix the new potatoes with the melted butter and season.
- To serve, place the poussin on a serving plate and pour over the sauce. Serve with the new potatoes.