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Poussin with Gruyere De Comte Cheese


2 poussin or game hens
Salt and freshly cracked black pepper
4 tbsp/60 g unsalted butter
2 tbsp extra-virgin olive oil
2 garlic cloves, peeled
1 cups/360 ml dry white wine, preferably jura
1 cup/240 ml chicken stock
cup/60 g all-purpose/plain flour
8 oz/225 g gruyere de comte cheese, shredded


Serves: 4


Cut the poussin into quarters and season well with salt and pepper. Heat the butter and olive oil in a large, heavy-bottomed sauté pan over medium-high heat. Add the poussin pieces and garlic. As soon as the garlic is deep golden brown, after about 7 minutes, remove and discard it. Continue browning the birds well on both sides, 3 to 4 minutes more. Transfer the browned poussin to a large plate and wipe the bottom of the pan with a few paper towels to get rid of any burnt butter residue and excess fat. Add the wine and stock to the pan and bring to a boil. Reduce the heat to low and slip the poussin into the simmering liquid. Cover and continue to cook over a low flame for 10 to 15 minutes, or until the poussin are cooked through. Preheat the oven to broil. Transfer the cooked poussin, skin-side up, to an ovenproof serving dish or roasting pan. Bring the cooking liquid back to a boil and whisk in the flour and shredded cheese. Continue cooking for 2 to 3 minutes, or until a thick, smooth, and velvety sauce forms. Season with salt and pepper. Drape the sauce over the poussin with a large kitchen spoon or ladle. Place the poussin under the broiler/grill for 3 to 5 minutes, or until the sauce is golden brown and bubbling. Serve hot.

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