Baby Chicken With Leeks, Grapes And Sherry Recipe

• 4 x Poussin, or possibly baby chickens backbones removed and flattened Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. Flour plus
• 2 Tbsp. Flour
• 6 Tbsp. Extra-virgin extra virgin olive oil
• 1 x Leek washed well, and cut into 1/2" rounds
• 1/4 c. Sherry vinegar
• 1 c. Semisweet sherry
• 1 c. Chicken stock
• 1/4 lb Chorizo cut 1/2" cubes
• 2 c. Red wine grapes halved, seeded (may substitute table grapes)
• 2 Tbsp. Butter
• 10 x Mint leaves

1. Season poussins with salt and pepper and dredge in flour.
2. Heat extra virgin olive oil in a 12-inch to 14-inch saute/fry pan till smoking.
3. Saute/fry poussins, breast-side first, till golden on both sides, about 8 min per side and remove to plate.
4. Add in leek and cook till softened and light brown, about 6 to 7 min.
5. Add in sherry vinegar and cook till reduced to 2 Tbsp.. Add in sherry and chicken stock and bring to a boil.
6. Add in poussins and chorizo and simmer 15 min, or possibly till poussins are just cooked through, and season with salt and pepper.
7. If sauce is thin (it will be), mix butter with 2 Tbsp.
8. flour and whisk this paste into sauce 1 Tbsp.
9. at a time till lightly thickened.
10. Pour into serving bowl, sprinkle with mint leaves and serve.
11. This recipe yields 4 main course servings.

baby chickens, flour, flour, extravirgin extra virgin olive oil, washed well, sherry vinegar, semisweet sherry, chicken, cubes, red wine grapes, butter, leaves

Taken from cookeatshare.com/recipes/baby-chicken-with-leeks-grapes-and-sherry-72887 (may not work)