Pan Roasted Young Chicken with Cherry BBQ Sauce
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
2
-
Calories
1118 kcal
-
Course
Main Course
-
Cuisine
American
Pan Roasted Young Chicken with Cherry BBQ Sauce
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Poussins are very young chickens; they are very tender and easy to make. This young chicken recipe is cooked in a cast iron skillet. Brush the poussins for cherry BBQ sauce for an incredible meal.
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Ingredients
FOR CHERRY BBQ SAUCE:
- 1 teaspoon butter
- ½ cup chopped sweet onion
- 1 clove garlic minced
- ½ Jalapeno pepper seeded and minced
- 1 tablespoon tomato paste
- ¼ cup strong coffee
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon chili powder
- ½ cup cherry jam or preserves
FOR POUSSINS:
- 2 pounds poussin (1 pound each)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ? cup Cherry BBQ Sauce for glazing, plus extra for serving (recipe above).
Instructions
- MAKE THE CHERRY BBQ SAUCE:
- In a small saucepan over medium heat, melt the butter. Add the onions and cook, stirring occasionally until the onions become soft and translucent, about 5-7 minutes. Stir in the garlic and jalapeno until fragrant, about 30 seconds to a minute.
- Add the tomato paste and cook for 1-2 minutes, stirring constantly so it doesn't burn. You want the tomato paste to completely coat the onions and start to take on a deeper red color.
- Add the coffee, maple syrup, apple cider vinegar, balsamic vinegar, worcestershire sauce, soy sauce and chili powder. Bring to a boil, stirring regularly and cook for 5-7 minutes or until the sauce is quite fragrant and bubbly and has thickened and reduced. (When you drag a spoon across the bottom of the pan, the empty space shouldn't immediately fill with liquid.)
- Stir in the cherry jam and reduce heat to a simmer (medium low) for 3-4 minutes for the flavors to marry.
- Transfer the cherry mixture to a mini food processor or blender and process on high until smooth. Pour the sauce into a small bowl or airtight container and refrigerate until ready to use.
FOR THE POUSSIN:
- Preheat the oven to 500°.
- Set a large cast iron skillet over medium high heat and let it warm up.
- While the skillet heats, season the poussin on both sides with salt and pepper.
- Add the olive oil to the pan and swirl it around to coat. Immediately place the poussins, skin side down into the hot pan. Sear for 3-4 minutes to sear the skin.
- Use a pair of tongs to flip the poussins over onto their back and cook for an additional 3 minutes.
- Transfer the poussins to the hot oven and cook for 3 more minutes.
- Liberally brush the young chickens with the cherry BBQ Sauce and continue to cook for 3-5 more minutes, until it reaches 145° on an Instant Read thermometer and has a nice lacquered glaze.
- Remove from the oven and transfer to a serving platter or individual plates to serve.
Notes
- Find young chickens at your local butcher or through D'Artagnan.
Nutrition Information
Show Details
Calories
1118kcal
(56%)
Carbohydrates
80g
(27%)
Protein
79g
(158%)
Fat
73g
(112%)
Saturated Fat
20g
(100%)
Trans Fat
1g
Cholesterol
464mg
(155%)
Sodium
1508mg
(63%)
Potassium
1437mg
(41%)
Fiber
2g
(8%)
Sugar
58g
(116%)
Vitamin A
1017IU
(20%)
Vitamin C
19mg
(21%)
Calcium
119mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1118 kcal
% Daily Value*
| Calories | 1118kcal | 56% |
| Carbohydrates | 80g | 27% |
| Protein | 79g | 158% |
| Fat | 73g | 112% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 464mg | 155% |
| Sodium | 1508mg | 63% |
| Potassium | 1437mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 19mg | 21% |
| Calcium | 119mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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