Poussin with Spinach
Ingredients
- 4 poussin, 14 to 16 ounces each
- 2 tablespoon grainy mustard
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crushed
- 1/2 teaspoon paprika
- 1 teaspoon olive oil
- 1 teaspoon pink peppercorns, crushed
- 5 ounce baby spinach leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sherry vinegar
- pinch of coarse salt
- freshly ground black pepper
Instructions
Preheat the oven to 350 :F and lightly grease a large baking dish - the birds need to be baked in a single layer. Pat the birds dry with paper towels and cut each in half vertically. Combine the mustard, garlic, thyme, paprika, olive oil, and crushed peppercorns in a small bowl. Rub the mustard coating over both sides of the birds and place them cut side down in the baking dish. Bake for 30 minutes, or until the juices run clear yellow when bird is poked with a fork. Five minutes before the birds are done, combine the extra virgin olive oil, vinegar, salt and pepper. Toss the spinach with the vinaigrette. Equally divide the spinach among 4 dinner plates or large salad plates. Arrange 2 poussin halves on each plate and sprinkle with pepper. Scrape any of the cooked mustard coating left in the baking dish over the birds and serve. Serves 4.