Fried Chicken Poussin

Our Amigo wood fired chicken poussin is sure to satisfy some hungry guests in the last of the chillier months. The combination of chorizo and chicken creates the perfect flavour combination and the chilli really gives it a distinctive kick.


  • 4 chicken poussins
  • Streaky bacon
  • 1 onion, sliced
  • 1 garlic clove
  • 2 carrots
  • 1 celery stalk
  • 1 red chilli
  • Splash of white wine
  • 100g chopped chorizo
  • 200ml chicken stock
  • Salt and Pepper
  • Chopped parsley or rosemary
    • Outline Skewers Sketch


  1. Firstly you will need to heat up your Amigo wood fired oven to its maximum temperature (550c) and allow time for the oven to cool down to around 200°c.
  2. Now heat some vegetable oil into a large pan. Fry off the chicken poussins, ensuring that you turn them every couple of minutes. Once they are lightly brown, pop them to one side.
  3. Pour in a little more oil into the pan and add in the onion, garlic, carrots, celery and chilli, cooking for roughly 5 minutes. Now stir in a splash of white wine, simmering until it has reduced right down. Next, add in the chicken stock. Bring to the boil and get started on your chorizo.
  4. In a fresh pan, fry your chorizo for 3-4 minutes. Once your chorizo is nice and crispy, leave to one side.
  5. Finally add your browned chicken cover with streaky bacon, crispy chorizo and veggie mixture into your oven proof casserole dish / or tray covered with well sealed foil and give it a good stir. Cook in your wood fired oven (with closed door) for approx. 60 – 80 minutes; ensuring the chicken is cooked all the way through. Remove lid or foil for the last 10 minutes to crisp up the bacon and skin. (you may need to fire up the oven to get some more heat).
  6. To serve add a dash of seasoning, a sprinkle of freshly chopped parsley and some yummy wood fired bread.