Bisquaise poussins with chestnut purée

Recette - Bisquaise poussins with chestnut purée - La Belle Iloise
Perfect for the Christmas holidays!
People

recipe_people 4

Preparation Time

recipe_clock 15 min

Cooking Time

recipe_cooking 60 min

What you need for this recipe

Ingredients

All ingredients
  • 1 tin 1/2 (400 g) la belle-iloise lobster bisque
  • 4 poussins
  • 200 g peeled chestnuts (available in jars or vacuum packed)
  • 30 g crème fraîche
  • 1 onion
  • 1 carrot
  • 2 pinches pepper
Let's get started

Steps

  1. Peel the vegetables.
  2. Cook the poussins in water with the vegetables and a little salt starting in cold water (like a casserole), skim when they come to the boil.
  3. Simmer 30 to 40 minutes depending on their size.
  4. Preheat the oven to 250 °C (gas mark 9).
  5. Drain the poussins and place them in a roasting dish.
  6. Roast until golden brown (approx. 20 minutes), then pour the bisque into the dish and return to the oven for another 5 minutes.
  7. Coarsely mash the chestnuts in a bowl with a fork and add the cream.
  8. Shape the purée into portions, place in a baking dish and brown under the grill for a few minutes before serving.
  9. Serve with steamed potatoes or basmati rice.
Tips:
  • Replace the poussins with chicken thighs, guinea fowl, etc..
  • For a more substantial dish, use 2 tins of bisque for the sauce.

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