Roasted Poussin with Marsala and Sage Sauce

Roasted Poussin with Marsala and Sage Sauce is a flavourful, succulent dish featuring tender young chicken (poussin) roasted to perfection and served with a rich, aromatic Marsala wine and sage sauce. The earthy, herb-infused sauce complements the juicy chicken, creating a comforting and elegant meal.
Cooking Time
35-40
Portions
2

Ingredients

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Ingredients

  •   2 poussins
  • g butter, softened
  •   4 sage leaves, finely chopped
  •   Salt and freshly ground pepper
  • g butter
  •   2 banana shallots, finely chopped
  •   1 garlic clove, thinly sliced
  • ml Marsala
  • ml chicken stock
  •   8 sage leaves, finely chopped
  • ml double cream
  •   1 tbsp olive oil
  •   1 tbsp butter
  •   A handful of sage leaves

Method

  • 1

    Step 1

    Preheat the oven to 200°C/180°C Fan/Gas 6.
  • 2

    Step 2

    Place the poussins in individual oven dishes. Mix the softened butter with the chopped sage and season with salt and pepper. Rub the sage butter all over the poussins. Roast on the middle shelf of the oven for 35–40 minutes or until the skin is golden and crisp and the poussins are cooked through.
  • 3

    Step 3

    Meanwhile, make the sauce. Heat the butter in a sauté pan until melted and foaming, then add the shallots and garlic, stir well and cook for 3-4 minutes to soften. Add the Marsala and simmer until it is reduced by half. Pour in the chicken stock and simmer until the liquor is reduced by half again. Add the chopped sage, stir in the cream and simmer until the sauce thickens. Season with salt and pepper to taste.
  • 4

    Step 4

    Remove the poussins from the oven and set aside to rest in a warm place for 5–10 minutes. Meanwhile, heat the olive oil and butter in a small frying pan over a medium heat. When the butter is melted and foaming, add the sage leaves and cook until crispy. Remove from the heat.
  • 5

    Step 5

    Transfer the poussins to warmed shallow serving bowls, spoon the Marsala sauce around them and scatter over the crispy sage leaves. Serve with some cavolo nero or other leafy green vegetable on the side.

Ingredients

  • 2 poussins
  • 30 g butter, softened
  • 4 sage leaves, finely chopped
  • Salt and freshly ground pepper
  • 30 g butter
  • 2 banana shallots, finely chopped
  • 1 garlic clove, thinly sliced
  • 150 ml Marsala
  • 200 ml chicken stock
  • 8 sage leaves, finely chopped
  • 200 ml double cream
  • 1 tbsp olive oil
  • 1 tbsp butter
  • A handful of sage leaves

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Roasted Poussin with Marsala and Sage Sauce