Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp whole grain mustard
- 2 baby poussin — spatchcocked, washed and patted dry
- 2 tsp sage and thyme, mixed chopped
- 2 tbsp extra virgin olive oil
- 1 dessertspoons butter
- 400 grams whole chestnuts — ready pealed
- 1 glass dry white wine — generous
Directions
Spread the mustard on the inside and outside of each flattened bird.
Sprinkle with the sage and thyme and drizzle with a little oil.
Heat a griddle pan (frying pan will do) and, when hot, put both birds in and cook until brown all over - about five minutes on each side.
Put the birds in a warmed, lightly oiled, oven-proof dish, add the rest of the oil and butter to the pan with the chestnuts and stir gently to avoid breaking the nuts.
After five minutes, remove from the heat, add the wine and continue to cook for five minutes.
Pour all the sauce and chestnuts into a casserole dish, cover with foil, cook in a medium oven until the poultry juices run clear, about 15 – 20 minutes serve one per person surrounded by chestnuts with the sauce on top.