Provençal poussins with Épices Rabelais, shallots and dates
SERVES 3-4 | PREP 30 MINS | COOK 1 HR | EASY | GF
100g salted butter, softened, plus 25g
2 tbsp olive oil
small bunch of sage, leaves picked
14 small round shallots, peeled
125g pitted dates
2 Navel oranges, zested to make 2 tbsp, juiced to make
150ml, then sliced
125ml red vermouth
6 garlic cloves, crushed
2½ tsp Épices Rabelais
3 large or 4 small poussinsgreen salad, or , to serve
