Roast poussin with orange and Pedro Ximénez sherry is one of those recipes that sounds more elaborate than it is. A small bird, a bed of aromatics, a squeeze of fresh orange, and a glug of PX — that is all it takes. I first cooked this in a tiny IKEA kitchen in Córdoba province. My girlfriend at the time cooked to eat rather than to impress, but she loved food, and she loved what I cooked. It was she who introduced me to Pedro Ximénez. I have been using it ever since.

A NOTE ON PEDRO XIMÉNEZ

Pedro Ximénez — PX — is a rich, intensely sweet sherry made from sun-dried grapes of the same name. It is produced in the sherry triangle of Andalucía, particularly around Montilla-Moriles in Córdoba province, and has a deep, dark, almost syrupy quality with flavours of dried fruit, chocolate and liquorice. A glug in a roasting tin transforms the cooking juices into something close to a sauce. It also goes exceptionally well with vanilla ice cream, should any be left over.

Roast poussin with orange and Pedro Ximénez sherry — straight from the roasting tin, Córdoba province

INGREDIENTS

• 1 poussin
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• Olive oil
• 1 tsp dried oregano
• Zest and juice of 1 orange
• 2–3 tbsp Pedro Ximénez sherry
• Sea salt and freshly ground black pepper
• Green beans to serve

How to Make Roast Poussin with Orange and Pedro Ximénez

1. Preheat the oven to 200°C (fan 180°C).
2. Scatter the onion, carrot, garlic and bay leaf in a roasting tin. Place the poussin on top. Drizzle with olive oil and sprinkle with oregano, salt and black pepper.
3. Roast for 20 minutes.
4. Add the orange zest, a good squeeze of fresh orange juice, and a generous glug or two of PX. Return to the oven for a further 20–25 minutes until the skin is golden and the juices run clear.
5. Remove the poussin and rest loosely covered with foil.
6. Place the roasting tin over a high heat. Add a splash more PX and orange juice and deglaze, scraping up all the sticky bits. Reduce briefly until syrupy.
7. Serve the poussin with green beans and the pan sauce spooned over.

The Pedro Ximénez does something remarkable in that roasting tin — it caramelises around the orange juice and the bird's own juices to produce a sauce that tastes like it took considerably more effort than it did. If you enjoy cooking poussin, try the roast spatchcock poussin for a simpler weeknight version or the garlic stuffed poussin with tomato sauce for something more rustic.

FOOTNOTE

This roast poussin with orange and Pedro Ximénez recipe is part of the Chicken Recipes hub — a complete collection of chicken and poultry recipes from Casa Adora and the road. Wonky photos, proper food, genuine adventures – The Flexible Chef.