- 3 red peppers, about 175 g (6 oz) each
- 3 yellow peppers, about 175 g (6 oz) each
- 1 bunch spring onions
- 3 celery sticks
- 75 g (3 oz) sun-dried tomatoes in oil
- 125 g (4 oz) fresh wholemeal breadcrumbs
- salt and black pepper
- 4 boned poussins, about 250 g (9 oz) each
- 300 ml ( 1/2 pint) dry white wine
- 300 ml ( 1/2 pint) chicken stock
- 1 garlic clove, crushed
- 30 ml (2 tbsp) fromage frais
- 30 ml (2 tbsp) chopped parsley
- parsley sprigs, to garnish
Cut the peppers in half and place skin side up on a large baking sheet. Place under a hot grill for about 15 minutes, until the skin is charred. Cover with a damp tea towel and cool, then peel off the skin under cold running water. Discard seeds and stalk, then cut the flesh into long thin strips.
Chop the spring onions, celery and sun-dried tomatoes, reserving the oil. Place the peppers, spring onions, celery and tomatoes in a non-stick frying pan and saute for 10 minutes or until tender, adding a little reserved oil, if necessary. Stir in the breadcrumbs and seasoning.
Place the boned poussins breast side down on a flat surface. Scrape a little of the flesh away from the sides towards the middle and trim away any excess skin.
Put a quarter of the stuffing inside each bird. Bring the sides together to enclose the stuffing. Secure with cocktail sticks, or sew with fine string. Turn the poussins over and plump back into shape.
Put the birds in a roasting tin just large enough to hold them without squashing them together. Add the wine, stock and garlic. Bring to the boil on top of the cooker, then cook at 200°C (400°F) mark 6 for 45-50 minutes, or until the juices run clear when you insert a fine skewer.
Transfer the poussins to an ovenproof serving dish; cover and keep warm. Boil the cooking juices until reduced by one third; adjust seasoning. Whisk in the fromage frais and chopped parsley; do not boil. Halve the poussins lengthways and serve immediately with the sauce.