Two kinds of poussin with Madeira sauce

Ingredients for 4 servings:

• 4 poussin chicks (approx. 500 g each)
• 4 tbsp clarified butter
• 8 shallots, roughly diced
• 2 garlic cloves, roughly chopped
• 150 g bacon, diced
• 250 g mushrooms, halved
• ½ bottle of white wine (Riesling)
• 1 cup of cream
• 100 g crème fraîche
• 150 g peas, peeled, briefly blanched or frozen
• 2 tbsp parsley, finely chopped
• salt and pepper
• 3 tbsp butter
• 1 package of strudel sheets from the refrigerated section
• 300 g boneless, skinless chicken breast, diced, well chilled
• 1 egg(s)
• 100 ml cream
• 2 tbsp clarified butter
• salt and pepper
• 200 ml chicken stock, cooked from the wings and back parts
• n. B. Water for the stock
• 2 tbsp carrot(s), diced
• 2 tbsp Celery, diced
• 2 tbsp leek, diced
• 200 ml Madeira
• 100 ml cream, lightly whipped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Poussin, braised and roasted

First, remove the breasts and legs, then make a stock from the wings and back pieces. Place the stock in a pot with the vegetables, cover with water, and bring to a boil. Simmer for about 2 hours, skimming off any foam, strain the liquid, and reduce to 200 ml. Lightly salt and set aside. Brown the legs in 2 tablespoons of clarified butter until golden brown on all sides, remove. Brown the shallots, garlic, and bacon, add the legs, deglaze with the Riesling, season with salt and pepper, and braise gently for 20 minutes. Add the cream and simmer for another 10 minutes. During this time, brown the mushrooms in the remaining clarified butter, season with salt and pepper, and add to the legs along with the crème fraîche and parsley. While the stock is braising, finish cooking the breasts. Be sure to remove all the skin and then fry on all sides in clarified butter, season with salt and pepper, and let cool. Puree the chicken breast with the egg and cream in a food processor, season with salt and pepper, and rub the outside of the breasts with this mixture. Cut the strudel sheets so that each sheet will fit half a breast. Lightly brush one of these sheets with melted butter, place another on top, and roll it up with a rolling pin. Repeat the process with the other sheets. This will make 8 double sheets, in which the breasts will now be wrapped. Brush the outside with a little butter and place in a preheated oven at 200°C for 10 minutes. If they are starting to get too brown, turn them over once. Then let stand for another 3-5 minutes with the oven off and the door open. For the sauce, reduce the Madeira slightly, add the chicken stock, fold in the whipped cream, and reduce the amount again significantly to 150 ml. Season with salt and pepper and serve with the breasts, sliced ​​once crosswise. Place the legs on the other side of the plate and add mixed seasonal vegetables to the center, as desired.