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Ingredients

• 4 x Poussin (abt 12 to 14 ounce ea) - butterflied
•     through the back bone
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. Extra virgin olive oil
• 1 Tbsp. Whole, unsalted butter
• 1/2 c. Purple pearl onions blanched, peeled
• 1/2 c. Dry sherry
• 1 1/2 c. Warm chicken stock
• 2 x Bay leaves
• 3 x Star anise
• 1 Tbsp. Grated ginger
• 1 Tbsp. Coriander seed
• 1 Tbsp. Cardamom seed
• 1/4 lb Fresh morels cleaned, quartered
• 1/2 c. Fresh new peas
• 1/2 lb Pencil asparagus woody stem removed
• 4 ounce Creme fraiche
• 1/4 c. Minced chives

Description

Season The Poussin With A Generous Sprinkling Of Salt And Freshly-grnd Black Pepper. Heat The Extra Virgin Olive Oil Together With The Butter In A Saute/fry Pan With Straight Sides…

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