Roast poussins with fennel from Eat Your Greens by Sophie Grigson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on September 02, 2011

    I made this with chicken fillets instead of poussins - I just wrapped them around the fennel. It was very nice, and the kids loved it as well. The sauce was a bit bland. I added some cheese to it, which was was an improvement.

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