The Sazerac Restaurant is located inside the historic Roosevelt New Orleans Hotel, just off the grand lobby. Lunch is served from 11 a.m. to 2 p.m. Monday through Saturday, and dinner is served from 5:30 p.m. to 10 p.m. Thursday through Saturday. Reservations can be made by calling (504) 648-5486.
2 each Poussins (halved and deboned)
10 each thyme sprigs (cleaned and chopped)
¼ cup chopped parsley
1 tablespoon garlic (chopped)
2 tablespoons olive oil
Pre-heat oven to 375 degrees. Rub oil and herbs, and garlic on the poussins, season with salt and pepper. In a oven safe skillet sear the poussin breast side down over medium high heat. Once the skin is crisp turn over and places the skillet in the over. Cook for 15-20 min or until the the internal temperature reaches 165 degrees. This dish is best served with braised greens and country style mashed potatoes.