INGREDIENTS:
- 3 poussin
- 1 teaspoon flour
- Sal
-
ground pepper - 1 head of garlic
- 1 cup brandy
- 1 branch of thyme
- 1 bay leaf
-
Raisins - 2 Apples
- Pine
- quail eggs (cooked)
- 1 glass of water
- Olive oil
PREPARATION:
Season the poussin and fill with one of the starting blocks into pieces, a pair of boiled quail eggs and a few raisins. Close the bum of poussin with a toothpick to enclose the filling.
Heat oil in a pan and fry the poussin on both sides. Remove and set aside. In the same oil add the whole garlic and brown. Also add the sprig of thyme and bay leaf
Once browned add the garlic brandy and let the alcohol evaporate. Add poultry, flour, a handful of raisins and pine nuts, the other apple cut into pieces, a glass of water and a little salt, lower the heat to low and simmer 30 minutes.
