Poussin Au Vin

Updated: Dec 24, 2020

With Gin Mushrooms, Butter Fried New Potatoes and Tenderstem Broccoli.

Coq au vin is a classic French dish that traces back to ancient times, usually cooked with local wine. I replaced chicken with Poussin and it works amazing for the presentation and flavour. Try yourself and you will not regret it!

Makes 4 portions

Ingredients for Poussin:

  • 2 Poussin skin on, cut in half

  • 100g (3.5oz) of Lardons

  • 6 baby shallots or few more pearl onions, peeled and cut in half

  • 4 garlic cloves, peeled and sliced

  • 150g (5.3oz) of carrots peeled and sliced

  • 10g (0.3oz)of fresh thyme

  • 5g (0.17oz) of Lavender or Rosemary

  • 2 Bay leaves

  • 2 Plums chopped

  • 400ml (0.42quarts) of chicken stock

  • 400ml (0.42quarts) of red wine

  • 50g (1.8oz) of plain flour

  • 50g (1.8oz) of butter

  • Olive Oil

  • Salt and Pepper


  • 200g (7oz) button mushrooms

  • Shot of Gin

  • 400g (14oz) New Potatoes, skin on

  • 1 tbsp of butter

  • 200g (7oz) Broccoli Tenderstems cut in half

  • Dill to garnish


  1. Begin by frying lardons over medium heat for around 5 minutes, then add onions, sliced carrots, garlic and cook for further 5 minutes to colour. When ready, remove and place in the slow cooker dish, keep the excess bacon fat in the frying pan.

  2. In the same pan colour the poultry and place in the slow cooker.

  3. Add fresh thyme, lavender, bay leaves, chopped plums, chicken stock and red wine. The meat should be covered with liquid, if not add a little bit of water. Set the slow cooker on high setting and slow cook for around 2 hours.

  4. When you have only 40 minutes left on your slow cooker timer begin to boil potatoes until al dente, cool down under cold water, pat dry and slice. Pan-fry with olive oil, salt and pepper until golden brown then drop in a knob of butter ready to serve.

  5. For the mushrooms, fry them with some olive oil for 5 minutes over high heat then season with salt and pepper. Drop-in a splash of Gin and cook for another 2 minutes then transfer to a bowl, cover ready to serve.

  6. For Broccoli, stir-fry for 5 minutes with a tiny amount of olive oil, season with salt, pepper ready to serve.

  7. When Poussin is ready, prepare roux by melting 50g of butter and mixing it with 50g of plain flour until combined.

  8. Carefully remove the meat from the slow cooker and whisk in the roux until sauce thickens then season to your taste. Serve with some fresh dill and dig in!

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Professional Chef Lukasz Babral

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