3 large poussins (or 1 whole chicken or 6 chicken pieces)

4 tablespoons vegetable oil

3/4 stick butter

1 large onion, thinly sliced

1 lb carrots, cut into 2 inch matchstick pieces

4 sticks of celery, cut into 2 inch matchstick pieces

1 1/2 tablespoon non-bleached flour

4 heads of chicory

1 1/4 cup port

Juice of 2 lemons

2 cups chicken stock

4 teaspoons green peppercorns

1/2 teaspoon salt

1/2 stick unsalted butter

2 heaped tablespoons Billington's Demerara Sugar

1 tablespoon crushed black peppercorns

3 tablespoons coarse grain sea salt

Chopped parsley to garnish

Remove any giblets from the pouissins/chicken.  Heat the oil in a large flameproof casserole, add the butter and when bubbling, add the pouissins/chicken and brown well all over.  Remove the poussins and keep warm.

Add the onion to the fat and cook gently until softened.  Add the matchsticks of carrot and celery.  Add the flour and allow to cook for 3 minutes.  Quarter the chicory lengthways and add to the casserole.  Gradually pour in the port, lemon juice and chick stock, stirring well.  Add the green peppercorns and salt.

Place the shells of the squeezed lemons into the birds' carcasses and return poussins/chickens to the casserole on top of the vegetables.  Cover with a piece of buttered greaseproof paper and the lid.  Place in a pre-heated oven at 350 degrees F and cook for 40 minutes (1 hour if using a whole chicken).

Meanwhile, beat the unsalted butter in a bowl, add the Demerara Sugar, crushed peppercorns and coarse salt and mix well.

Remove the casserole from the oven and carefully lift out the poussins/chicken.  Remove the lemon shells from the carcasses.  Replace casserole lid to keep vegetables warm.

Spread the butter mixture over the birds and brown quickly under a preheated grill or in a very hot oven (490 degrees F) until crispy.

Serve the poussins/chicken on top of the now very succulent vegetables and sprinkle with the chopped parsley.