Corn Poularde with Salted Lemons and Olives

Ingredients

• 1 corn poularde
• 2 salted lemons (glass)
• 50 g black olives
• 6 young garlic cloves
• 2 rosemary sprigs
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 200 ml poultry broth
• 3 tbsp honey

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash and pat dry the poularde, cut into eight pieces. Season with salt and pepper and sear in hot oil on all sides. Deglaze with broth. Slice the lemons, crush the garlic cloves, strip rosemary leaves, and add everything to the poultry. Season lightly with pepper and a pinch of salt, then roast in the oven for about 30 minutes. Stir occasionally; during the last ten minutes brush the poultry pieces with honey to brown them. If needed, turn on the grill function briefly. Finally season with salt and pepper before serving.

3. 3.

   Serve with fresh white bread.