I often buy a small chicken called poussin on the market because it is sufficient for two people. Here I first braised the chicken in butter and oil and then completed the cooking in the oven with tomatoes and sesame seed. I served it with peas and turnips cooked in a chicken stock and some green salad in a reference to the classic French pea recipe which I skipped because of the butter.
- One small chicken
- 50 grammes of butter and two table spoons of olive oil
- Sesame oil
- Sesame seeds
- Four tomatoes
- One kilo of green peas
- Six turnips
- One litre of chicken stock
- Some leaves of salad (leftovers)
- Put butter and olive oil in a pan, heat until it sizzles and add sole sesame oil
- Brown the chicken on all sides for 5 minutes, 20 min in total.
- Cut the tomatoes in four and take out the core.
- Put the chicken in an oven dish, sprinkle with sesame seed, add pepper and the tomatoes.
- Put a lid on the dish and cook for 30 minutes at 220 °C.
- After that, slice the chicken and spoon the tomatoes around the bird.
- Take the peas from the pods
- Peel the turnips and cut in quarters
- Heat the stock, add the peas, turnips and salad and cook slowly for 30 minutes.
- Drain the vegetables, discard the salad, and serve.