Preparation:
Season poussins with salt and pepper and dredge in flour. Heat olive oil in a 12-inch to 14-inch sauté pan until smoking. Sauté poussins, breast-side first, until golden brown on both sides, about 8 minutes per side and remove to plate.
Add leek and cook until softened and light brown, about 6 to 7 minutes. Add sherry vinegar and cook until reduced to 2 tablespoons. Add sherry and chicken stock and bring to a boil. Add poussins and chorizo and simmer 15 minutes, or until poussins are just cooked through, and season with salt and pepper. If sauce is thin (it will be), mix butter with 2 tablespoons flour and whisk this paste into sauce 1 tablespoon at a time until lightly thickened.
Pour into serving bowl, sprinkle with mint leaves and serve. |
