Poussin with Red Wine Sauce
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Pure olive oil |
| 4 | sm | Spring chickens, 12 - 16 ounces each, split in half down the back |
| Salt and freshly ground black pepper | ||
| 1 | c | Pearl onions |
| 1/2 | c | Diced carrots |
| 1/2 | c | Diced turnips |
| 2 | tb | Dried thyme |
| 1 | c | Dry white wine |
| 1/2 | c | Canned plum tomatoes, drained and crushed |
| 2 | c | Chicken stock |
| 1/4 | c | Crumbled crisp-fried bacon |
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