Baby Chicken With Leeks, Grapes And Sherry

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 medium poussin -- or baby chickens, backbones removed and flattened
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 cup flour -- plus
2 tablespoons flour
6 tablespoons extra-virgin olive oil
1 medium leek -- washed well, and cut into 1/2 inch rounds
1/4 cup sherry vinegar
1 cup semisweet sherry
1 cup chicken stock
1/4 pound chorizo -- cut 1/2 inch cubes
2 cups red wine grapes -- halved, seeded
2 tablespoons butter
10 bunch mint leaves
 

Preparation:

Season poussins with salt and pepper and dredge in flour. Heat olive oil in a 12-inch to 14-inch sauté pan until smoking. Sauté poussins, breast-side first, until golden brown on both sides, about 8 minutes per side and remove to plate. Add leek and cook until softened and light brown, about 6 to 7 minutes. Add sherry vinegar and cook until reduced to 2 tablespoons. Add sherry and chicken stock and bring to a boil. Add poussins and chorizo and simmer 15 minutes, or until poussins are just cooked through, and season with salt and pepper. If sauce is thin (it will be), mix butter with 2 tablespoons flour and whisk this paste into sauce 1 tablespoon at a time until lightly thickened. Pour into serving bowl, sprinkle with mint leaves and serve.