- 2 tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, crushed
- ½ poussin, jointed
- 100ml/3½fl oz white wine
- 100ml/3½fl oz chicken stock
- 100ml/3½fl oz double cream
- 55g/2oz fresh peas
- 2 tbsp chopped fresh tarragon
- salt and freshly ground black pepper
- 85g/3 oz basmati rice
- ½ tsp ground turmeric
- For the fricassée, heat the olive oil in a pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the poussin pieces and fry for 2-3 minutes on both sides, or until starting to colour.
- Pour in the wine and stock, bring to the boil and cook for 6-8 minutes, or until the liquid has reduced by half. Stir in the cream, add the peas and cook for a further 3-4 minutes, or until the peas are tender. Stir in the tarragon and season, to taste, with salt and freshly ground black pepper.
- For the rice, cook the rice according to packet instructions, adding the turmeric to the cooking water.
- Serve the rice alongside the poussin fricassée.