Ingredients
2 baby chickens (poussins), de-boned
salt and freshly ground pepper
6 tbsp olive oil
For the filling:
2 garlic cloves
2 tbsp capers
2 tsp extra virgin olive oil
For the sauce:
2 garlic cloves
2 branches rosemary, needles only
120ml/4fl oz white wine
120ml/4fl oz cider vinegar
To serve:
400g/14oz new potatoes, cut into half
6 tbsp olive oil
4 rosemary sprigs
8 garlic cloves, unpeeled and crushed
Method
1. Make the filling: place all the ingredients in a mortar and pound with a pestle until you obtain a pulp.
2. Open the poussins like a butterfly and lay them skin-side down on a chopping board. Spread the filling evenly over the flesh side and close securing with cocktail sticks. Season all over with salt and pepper. Heat the 6 tbsp of olive oil in a large frying pan. When hot add the poussins, reduce the heat slightly and seal all over until golden-brown on all sides. Cover with a lid and cook for 20 minutes.
3. Make the sauce: place the garlic cloves and rosemary needles in a mortar and pound with a pestle. Add the white wine and vinegar and mix well.
4. After 20 minutes, increase the heat, add the liquid and allow half to evaporate, stirring all the time. Arrange the poussins on a plate and pour over the sauce. Serve immediately.
5. Cook the potatoes until tender. In a pan, heat the olive oil and when hot add the garlic and rosemary. Drain the potatoes and add to the pan. Allow to colour on all sides stirring now and again to avoid sticking to the pan. Season with salt and pepper and serve immediately.
