Roast poussins with fennel

From Eat Your Greens (Network Books)

Cookbook

Author(s): Sophie Grigson, Jess Koppel

Page 45

Course: Main Courses

chicken meat vegetables

Reviews

1 reviews, average rating 3.0 / 5

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wester

14 years ago

★ ★ ★ ★ ★ 3/5

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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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