Bisquaise poussins with chestnut purée
With this recipe, create a gourmet dish worthy of the great chefs for the festive season... Enhanced by our exquisite Lobster Bisque, these coquelets and their chestnut crumble will delight you and thrill your guests on New Year's Eve!
4
people
15 min
preparation time
60 min
cooking time
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
Total time
1h15
Preparation
15 min
Cooking
60 min
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Step 1Peel the vegetables
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Step 2Cook 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
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Step 3Simmer 30 to 40 minutes depending on their size
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Step 4Preheat the oven to 250 °C (gas mark 9)
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Step 5Drain the poussins and place them in a roasting dish
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Step 6Roast until golden brown (approx. 20 minutes), then pour the bisque into the dish and return to the oven for another 5 minutes
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Step 7Coarsely mash the chestnuts in a bowl with a fork and add the cream
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Step 8Shape the purée into portions, place in a baking dish and brown under the grill for a few minutes before serving
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Step 9Serve 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.
Other ideas
to capsize your taste buds
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