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Roasted garlic poussin with peppers and sauce vierge

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Richard Phillips

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the poussin, heat the olive oil in an ovenproof pan and add the poussin and garlic. Fry the poussin for 4-6 minutes, turning frequently, or until golden-brown all over. Season well with salt and freshly ground black pepper, then transfer to the oven to roast for 12-15 minutes, or until cooked through.

  3. For the peppers, heat the olive oil in a frying pan and add the peppers and olives. Fry for 6-7 minutes, or until the peppers are tender.

  4. For the sauce vierge, gently heat the oil, lemon juice and garlic in a small pan until warmed through. Remove from the heat and stir in the basil.

  5. To serve, place the poussin and peppers onto a serving dish and drizzle over the sauce vierge.

Ingredients

For the poussin

  • 1 tbsp olive oil
  • ½ poussin
  • 3 garlic cloves, skin-on and squashed
  • salt and freshly ground black pepper

For the peppers

  • 2 tbsp olive oil
  • ½ red pepper, chopped
  • 25g/1oz Kalamata olives, stones removed

For the sauce vierge

  • 6 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove, finely chopped
  • 6 fresh basil leaves, torn

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Roasted garlic poussin with peppers and sauce vierge

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