Poussin ragout

Ingredients for 1 servings:

• 1 poussin, approx. 400 – 700 g
• 1 tsp salt
• 1 tbsp flour
• 10 g butter
• 10 g olive oil or clarified butter
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 clove(s) garlic
• ¼ liter white wine (Riesling)
• 100 g sour cream
• ½ tsp cornstarch or sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

prepared in a pan

Wash the chick and remove any remaining feathers. Then dry the chick and cut into 4-5 pieces. Season the pieces with salt, pepper, and flour. For frying, use oil with butter or clarified butter. Brown the meat with thyme, rosemary, and garlic. Brown the meat only lightly. Pour in 1/4 l Riesling or other white wine. Cook with the lid closed for 30-45 minutes. Then remove the meat. Strain the sauce through a sieve and return it to the pan or pot. Mix the cream and 1/2 teaspoon of cornstarch well and slowly stir it into the sauce. Bring this sauce to a boil. Remove the meat from the bones and remove the skin, if desired. Cut the meat into bite-sized pieces and place them in the hot sauce. Reheat the sauce and meat thoroughly.