legs and wings of a poussin
1. Pan fry the legs and wings in oil for 3-4 minutes.
2 tbsp olive oil
freshly ground black pepper
½ red onion, chopped
1 clove garlic, chopped
¼ butternut squash, chopped
1 glass red wine
1 chicken stock cube
85ml/3fl oz water, boiling
1 tbsp parsley, chopped
2. Add the onion and fry for 2-3 minutes.
3. Add all the other casserole ingredients except the parsley.
4. Simmer gently for 10-12 minutes.
5. Stir in the parsley and serve.