Poussin in Orange Sauce

At the editor's request I am posting a favourite recipe.

Music may be the food of love but this is the food FOR love

It's a great meal for two, looks wonderful, tastes and smells divine and is really easy to knock together. Although I use a poussin, it works equally well with chicken legs or even a guinea fowl or pheasant. You would need to adjust cooking times as appropriate.

It needs a good robust white wine, something like a good sauvignon or pinot grigio to match the sauce. It's the sort of meal which is not too heavy so, if you're planning a night of unalloyed lust as dessert this does the trick

Ingredients:

1 Poussin
60 ml sunflower oil
10 shallots – peeled
30 ml plain flour
150 ml chicken stock
300 ml fresh orange juice
2 small oranges – juice and zest
15 ml soft brown sugar
2 cloves of garlic peeled and finely chopped
A handful of curly leaf parsley chopped
6 large sprigs of thyme – leaf only and chopped
A pinch of salt
Black pepper to taste
60 ml single cream

Pre-heat the oven to 200 C

Heat 15 ml of the oil in a large casserole and fry the poussin until golden on all sides then set aside.

Heat the remaining oil and fry the shallots until slightly golden then add the flour and cook, stirring for a few minutes.

Gradually add the stock and orange juice, combining until the sauce has thickened.

Stir in the zest, sugar, parsley, thyme, garlic and salt.

Return the poussin to the casserole, cover and place in the oven.. It will take about 45 minutes but check the juices are flowing clear from a thick part of the bird – preferably the thigh.

Transfer the bird to a warm place to rest while you incorporate the cream into the sauce. Season to taste then carve the bird or cut it in half and serve with creamy mash and some green veg such as asparagus or mange tout. You can also serve with new potatoes or, to make the meal a real ‘leave until ready’ prepare some boulangere potatoes which are a favourite of mine.

Undress over coffee and brandy, slip between silk sheets and shag yourselves senseless - that's my advice xxxx