Ragu of Porcini and Pousson

Ingredients

2 tablespoons olive oil
4 small poussons, (about 6 ounces each) quartered
Essence
1/2 pound julienned Porcini
2 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup chopped green onions
1 cup peeled, seeded, and chopped Italian plum tomatoes
2 cups veal reduction
2 tablespoons unsalted butter
Long chives
1 tablespoon chopped chives
Loaf crusty bread

Instructions

In a large saute pan, heat the olive oil. Season the chicken with Essence. When the oil is hot, sear the chicken for 3 minutes, skin side down, on each side. Remove from the pan and set aside. Add the mushrooms to the pan and saute for 2 minutes. *Add a little more oil if needed. Add the shallots and garlic, saute for 1 minute. Stir in the green onions and tomatoes. Saute the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4 to 5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread.

Yield: 4 appetizer servings