Poussins With Herb Sauce

2 tablespoons polyunsaturated vegetable oil
4 x 400 g/14 oz poussins
grated rind and juice of 1 lemon
2 tablespoons chicken stock
salt
freshly ground black pepper
2 tablespoons chopped mixed herbs (e.g.
parsley, chives, thyme, marjoram)
150 ml/1/4 pint plain low-fat yogurt
watercress, to garnish

Heat the oil in a large pan, add the poussins and brown lightly all over. Add the lemon rind and juice, stock, and salt and pepper to taste.

Cover and simmer for 20 to 25 minutes until tender. Place the poussins on a warmed serving dish and keep hot.

Add the herbs and yogurt to the pan and heat gently. Taste and adjust the seasoning. Pour the sauce around the poussins and garnish with watercress to serve.

SERVES 4