English Spatchcocked Mustard Poussin with Chestnuts

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 2 tbsp whole grain mustard
 * 2 baby poussin — spatchcocked, washed and patted dry
 * 2 tsp sage and thyme, mixed chopped
 * 2 tbsp extra virgin olive oil
 * 1 dessertspoons butter
 * 400 grams whole chestnuts — ready pealed
 * 1 glass dry white wine — generous

Directions

 * 1) Spread the mustard on the inside and outside of each flattened bird.
 * 2) Sprinkle with the sage and thyme and drizzle with a little oil.
 * 3) Heat a griddle pan (frying pan will do) and, when hot, put both birds in and cook until brown all over - about five minutes on each side.
 * 4) Put the birds in a warmed, lightly oiled, oven-proof dish, add the rest of the oil and butter to the pan with the chestnuts and stir gently to avoid breaking the nuts.
 * 5) After five minutes, remove from the heat, add the wine and continue to cook for five minutes.
 * 6) Pour all the sauce and chestnuts into a casserole dish, cover with foil, cook in a medium oven until the poultry juices run clear, about 15 – 20 minutes serve one per person surrounded by chestnuts with the sauce on top.