(Poussin with mushrooms - Our recipes)

8 tablespoons extra virgin olive oil
2 young new onions (or a little onion)
1 teaspoon dried bay leaf
1 teaspoon dried thyme
2 tablespoons fresh parsley, finely chopped (2 teaspoons if dried)
2 poussins or 1 chicken
400 g (14 oz) tomato pulp
200 ml (7 fl oz) dry white wine
1/2 C water
1 kg (2 lb 4 oz) fresh mushrooms (Boletus edulis or cultivated mushrooms)
Salt

Time:
preparation: 20-40 minutes
cooking: 40 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Clean the mushrooms removing any lumps of earth and other impurities with the tip of a knife blade. Brush off grit and dirt with a toothbrush. Do not rinse them with running water; you could loose their delicate taste! Moisten some absorbent kitchen paper and clean them accurately. Slide them lengthways.
Put them in a saucepan with the halved poussins (or the chicken cut into large pieces), olive oil, herbs, onions (finely chopped), tomato, wine and water. Season with salt and bring to the boil; simmer over low heat for 30-40 minutes, covered. Stir from time to time with a wooden spoon.
If necessary, you could add some more water.
Stop cooking when the sauce is well reduced.