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Print this Recipe    Poussin Spinach

POUSSIN WITH SPINACH

4 poussin, 14 to 16 ounces each
2 tablespoons grainy mustard
2 garlic cloves, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crushed
1/2 teaspoon paprika
1 teaspoon olive oil
1 teaspoon pink peppercorns, crushed
5 ounces baby spinach leaves
1 tablespoon extra virgin olive oil
1 teaspoon sherry vinegar
pinch of coarse salt
freshly ground black pepper

Preheat the oven to 350 :F and lightly grease a large baking dish
- the birds need to be baked in a single layer.

Pat the birds dry with paper towels and cut each in half vertically.
Combine the mustard, garlic, thyme, paprika, olive oil, and crushed
peppercorns in a small bowl. Rub the mustard coating over both
sides of the birds and place them cut side down in the baking dish.

Bake for 30 minutes, or until the juices run clear yellow when
bird is poked with a fork.

Five minutes before the birds are done, combine the extra virgin
olive oil, vinegar, salt and pepper. Toss the spinach with the
vinaigrette. Equally divide the spinach among 4 dinner plates or
large salad plates. Arrange 2 poussin halves on each plate and
sprinkle with pepper. Scrape any of the cooked mustard coating left
in the baking dish over the birds and serve.

Serves 4.

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