Transform poussin or chicken pieces into a sumptuous dinner with this creamy French-style white wine sauce.
For the poussin, heat half of the olive oil in a heavy-based pan or casserole dish over a medium-high heat and fry the poussin for five minutes, turning two or three times, or until golden-brown all over. Pour in the chardonnay, season with salt and freshly ground black pepper and bring to the boil, then reduce the heat to low and simmer for ten minutes.
Heat the remaining oil in a frying pan and fry the onions and whole garlic cloves for five minutes, or until softened and golden-brown. Add these to the pan containing the poussin.
Meanwhile, for the béchamel sauce, melt the butter in a small saucepan over a medium heat, stir in the flour, season, to taste, with salt and freshly ground black pepper and cook for 1-2 minutes, stirring well.
Gradually pour in the milk, stirring all the time, until fully incorporated and smooth. Bring the sauce to the boil, then stir it into the pan containing the poussin and simmer for 15 minutes, or until the poussin is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
For the caramelised carrots, boil the carrots in a pan of salted water for five minutes, or until almost tender. Drain thoroughly and pat dry with kitchen paper.
Tip the sugar into a heavy-based frying pan, add three tablespoons of water and stir over a high heat until the sugar has dissolved. Carefully add the carrots and cook over a medium heat for five minutes, or until the carrots are coated with a sticky glaze. Keep warm.
For the sweet potatoes, half-fill a deep, heavy-based pan with sunflower oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. (Caution: hot oil can be dangerous. Do not leave unattended.) Fry the sweet potato slices, in batches, for 3-4 minutes, turning once or twice, until lightly golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
To serve, spoon the poussin and its sauce onto warm serving plates and arrange the caramelised carrots and sweet potato crisps alongside. Scatter over the toasted pine nuts and parsley, garnish with lime wedges.
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