Spatchcocked Poussin with Red Wine Sauce on a Port Salut Rosti


  • 1 No. 5 poussin, spatchcocked
  • 2 tbsp. olive oil
  • Salt and freshly ground black pepper
  • 2 glasses red wine
  • 1 beef stock cube, crumbled
  • 15gr unsalted butter
  • 1 small baking potato, peeled and grated
  • 2 tsp. olive oil
  • 55gr Port Salut cheese, grated
  • Salt and freshly ground black pepper


  1. Preheat the oven to 220  C.
  2. Heat the oil in a medium ovenproof frying pan over high heat.
  3. Season prepared poussin, then place in the hot pan.
  4. Transfer the poussin to the oven and roast for 12 – 14 minutes.
  5. In a small saucepan, gently bring the red wine to a simmer.
  6. Stir the stock cube into the red wine and reduce for 6-8 minutes.
  7. Place the grated potato in a clean tea-towel then over a bowl or the sink, squeeze out as much excess water as possible. Season.
  8. Heat oil for the rosti in a small ovenproof frying pan. Fry the grated potato for 1-2 minutes on each side.
  9. Top the potato with the cheese and transfer to the oven for 2-3 minutes or until melted and golden.
  10. Remove the poussin from the oven and fry for a further 2-3 minutes to brown.
  11. Add the butter to the sauce and swirl the pan until well combined and glossy. Serve the poussin on the rosti and pour over the red wine sauce.

Serves 1.

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