Poussins with black grapes, juniper and saba from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 78) by Diana Henry

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Notes about this recipe

  • TrishaCP on October 08, 2016

    This was a perfect autumnal meal. I made this using 4 bone-in, skin-on, chicken thighs instead of poussins, and red grapes instead of black (so I reduced the saba by half so things wouldn't get too sweet). I had to add to the cooking time significantly since I was using chicken- maybe by about 20 minutes? The juniper wasn't very prominent, but I don't have the freshest version available. I served this with farro.

  • Ladyredspecs on July 13, 2016

    Really lovely combination of flavours

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