Poussin with Potatoes, Shallot and Broccoli Rabe
Preheat the oven to 200°C (approximately 400°F). Oil a roasting pan.
Peel the shallots and cut in half lengthwise. Rinse the potatoes thoroughly and halve. Place both in the roasting pan and season with salt and pepper.
Rinse the rosemary and shake dry. Rinse the chicken, pat dry and season the inside with salt and pepper. Place 2 rosemary sprigs in each of the cavities. Turn breast-side down and brush with a Place the chickens breast-side up on the vegetables in the pan and brush with butter. Season with salt and pepper. Add the wine and a little stock and roast 40 minutes, adding more stock if necessary, basting the chickens occasionally with the pan juices and brushing with the remaining butter.
Rinse the broccoli rabe and cook in a pot of boiling salted water until slightly al dente, about 6 minutes. Drain well and place on warmed plates. Remove the roasting pan from the oven, season the meat juices and put the chickens with the vegetables on the broccoli rabe. Serve with the pan juices spooned over.