Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Combine the butter, paprika, mustard and thyme in a bowl, then season with sea salt and freshly ground black pepper. Rub 1 tablespoon of mixture between the breasts and skin of each poussin, then brush the remainder over the poussin. Tie the legs together with kitchen string and tuck the wings under.
• 3.
  Heat a frypan over medium heat. Cook the poussins, in 2-3 batches, turning, for 5 minutes until browned on all sides, then transfer the poussin to a roasting pan.
• 4.
  Drain any excess fat from the frypan, then add the pinot noir and simmer for 10 minutes or until reduced by half. Add the chicken stock and bring to the boil, then pour the mixture into the roasting pan. Add the garlic cloves and grapes, then cover the pan with foil and roast for 1 hour.

• 5.
  Meanwhile, heat a small non-stick frypan over medium heat. Add the pancetta and cook, stirring occasionally, for 10 minutes or until browned. Add the pancetta to the poussin and bake, uncovered, for a further 30 minutes or until the poussins are golden brown and the juices run clear when the thickest part of a thigh is pierced.
• 6.
  Remove the poussins, garlic and grapes from the pan and keep warm. Tip the cooking juices into a small saucepan and simmer over medium heat for 15 minutes or until reduced by half, skimming any fat from the surface. Season to taste.
• 7.
  Serve the poussins on a bed of polenta or mash, with garlic and grapes, garnished with thyme sprigs and drizzled with the reduced cooking juices.