1.5cupschicken stockyou could also use water, but it will be harder to emulsify the sauce and thicken it at the end since water lacks the emulsification properties of the collagen released from the bones.
4ouncesfresh boletessuch as spring porcini, slippery jacks, cleaned and sliced 1/2 inch.
When you take the poussin out of the pan, the bottom of the pan will have caramelized bits in it, add a 1/8 cup of oil to the pan then add the mushrooms and cook, making sure not to lets the drippings burn. When the mushrooms are nice and golden brown, season with a pinch of salt, then add the wine and scrape the brown bits from the bottom of the pan. When the Wine is almost evaporated, add the chicken stock and then reduce by half.
By this time, the sauce should be smelling mushroomy and delicious, add the cold butter and increase the heat on the sauce, stirring with a whisk to ensure the butter emulsifies and thickens the sauce.
When the sauce looks creamy and will lightly coat the back of a spoon, season it with salt to taste, then take it off the heat, continuing to whisk occasionally.
Finishing and Plating
To plate the dish, start by placing few tablespoons of semolina in each of 4 heated dinner bowls, spoon some of the mushrooms and sauce along with a braised onion around the semolina, then put a poussin breast on each one, garnish with some of the ramp oil and chive blossoms (optional) and serve.