Meat

Roast poussin with tarragon and white wine sauce
1. 

2 poussin
150ml chicken stock
150ml white wine
2 shallots, peeled and finely chopped
2 tbsp creme fraiche
1 large carrot, cut into very thin 5cm long strips
1 leek, cut into very thin 5cm long strips
l tbsp freshly chopped tarragon
salt and freshly ground black pepper 
fresh taragon to garnish

Preheat the oven to 190 deg C, then roast the poussin for 45 mins

Bring the stock, wine and shallots to the boil and simmer for 2-3 mins to reduce slightly. Add the creme fraiche, carrot, leek strips and chopped tarragon and simmer for 4-5 mins until the vegetables are just tender. Add seasoning to taste.

Transfer the cooked poussin to a serving plate and spoon over the sauce. Garnish with sprigs of frcsh tarragon.

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