2 coquelets ( poussins ) feeds 2-4
1large white onion chopped
1large carrot peeled & diced
1celery stalk diced
1parsnip peeled & diced
Olive oil
2tsp dried tarragon
1 glass white wine
Approx 200ml water
1 large tsp Dijon mustard
2tbs crème fraiche
Salt pepper
Handful chopped parsley for garnish.
Heat some oil in a casserole and gently fry the vegetables then add the birds lightly browning them all over, pour in the wine the water and the herbs season generously then bring to the boil turn down to a simmer replace the lid and simmer for 1hr - 1.5 hrs until the birds are cooked and juices run clear when skewered.. Remove from heat scoop out 2/3rds of the vegetables with a little of the liquid and blitz smooth. stir back into the sauce whisk in the mustard and the cream fraiche simmering to bring together, taste and adjust seasoning if necessary then serve sprinkled with chopped parsley and with sautéed potatoes and steamed greens.
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