Ingredients

The following ingredients have 2 Servings
  • 1 tbs olive oil
  • 1 poussin
  • 1 shallot - peeled and chopped
  • 2 fat cloves garlic - peeled and chopped
  • 2 rashers bacon - chopped
  • 1 leek - peeled and sliced
  • 1 small glass white wine
  • 500 ml chicken stock
  • Juice half a lemon
  • 10 baby or salad potatoes
  • Spring vegetables such as asparagus or Tenderstem.
  • 1 tbs creme fraiche

Instruction

  • Set the multicooker to FRY, add the oil and fry the poussin, turning frequently until browned all over. Remove from the pot and set to one side.
  • Add the shallot, garlic, bacon and leek and fry for 5 minutes until soft. Return the poussin to the cooking pot. Season well with pepper and salt.
  • Switch the multicooker to the MULTICOOK function, set the temperature to 120C. Pour over the wine, lemon juice and stock, set the time for 40 minutes and close the lid.
  • After ten minutes add the potatoes, check the amount of liquid after another 15 minutes and add some more stock if needed.
  • minutes before the end of the cooking time, put the green vegetables into the steaming basket and place into the pot to steam. Close the lid and let the cooking cycle finish.
  • Remove the steaming basket, and stir the crème fraiche through the stock.
  • Serve immediately.
  • To cook on the hob use a heavy casserole with a tightly fitting lid. Once the ingredients have been fried and the stock added put the lid on the pot and turn the heat right down (you might need to use a diffuser) and gently simmer until the potatoes are cooked.