JDV: FrenchSelections.com Home Page
My Account | Order Tracking | Support | Blog | Basket  ( 0 )

    Basque Chicken
    Chicken Breast stuffed with Roquefort
    Chicken Breast with Olives Niçoises
    Chicken Breasts with Mandarine and Absinthe
    Chicken Breasts with Oyster Mushrooms
    Chicken Breasts with Red Pepper Purée
    Chicken in Red Wine
    Chicken in Vinegar and Shallots
    Chicken Legs in Beer
    Chicken Souvaroff
    Chicken with Apples
    Chicken with Honey
    Chicken with Mustard
    Chicken with Tarragon
    Ebly with Chicken and Mushrooms
    Lemon Chicken with Thyme and Honey
    Perfect Roasted Chicken
    Roasted Baby Chickens with Mushrooms
    Roasted Chicken Provencal
    Roasted Chicken with Garlic and Tapenade
    Sautéed Chicken with Forty Cloves of Garlic
Pasta & Rice
Foie Gras
Fish & Seafood
Main Courses

           Email This Recipe To A Friend     Print This Recipe

Roasted Baby Chickens with Mushrooms
Poussins rôtis aux Champignons

Serves: 6 : 6

Soak dried mushrooms in warm water for 30 minutes. Meanwhile, wash hens inside and out; pat dry. Lift mushrooms out of water with a slotted spoon and check carefully for any grit. Strain soaking liquid through a fine sieve lined with paper towels into a saucepan. Add dried mushrooms and 1 Tbsp of butter. Simmer over low heat until all liquid evaporates (about 10 minutes). Divide mushroom mixture among hen cavities. In a small bowl, make a paste with remaining butter, thyme, salt, pepper, and ground bay leaf. Rub mixture over hens, cover with plastic wrap and refrigerate at least 4 hours (or overnight). Preheat oven to 375ºF. Bring birds to room temperature and place them on a rack in a roasting pan. Whisk together garlic, wine and olive oil. Roast hens, basting with wine mixture and pan drippings every 15 minutes. Add sliced mushrooms to pan after 25 minutes and stir to coat with juices. Continue roasting and basting hens and mushrooms until hens are golden brown and juices run clear when birds are pierced with a knife (about 25 more minutes). Remove from oven and let stand 5 minutes. Using a sharp, heavy knife or a cleaver, cut hens in half. Transfer to warm serving plates and surround with fresh and dried mushrooms.

Recipe Contributed By

Recipe Category: Chicken

2 oz dried wild mushrooms Available Online
3 Tbsp olive oil Available Online
1 cup dry white wine
1 Tbsp minced garlic
1/2 tsp ground bay leaf
2 tsp freshly ground pepper
1 1/2 Tbsp salt
2 tsp dried thyme
3 Tbsp butter, soften
3 poussins (or Rock Cornish hens)
1 lb mushrooms, sliced

Items Available For This Recipe

Mixed forest mushrooms-dry 1.4 oz

$5.95    ( Item: #2815)

A l'Olivier extra virgin olive oil 33.5 fl oz

$42.95    ( Item: #2510)

Contact Us
Track Your Order
Your Account
Shipping Information
Free Shipping Policies
Our Guarantee
Your Privacy
About Us
Gift Certificates
Sylvaine's Blog
Product Stories
Web Exclusives
New Arrivals
On Sale
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page

Product Updates, Promotions, Recipes

   View Our Catalog Online   

   Request a Paper Catalog   

© Copyright Joie de Vivre, 2003-2013
All Rights Reserved