Fricassee of Game Hen with Creamy Leeks and Vadoum

Ingredients

  • 2 tablespoons vegetable oil
  • 6 cups cold water
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, crushed
  • 3 large thyme sprigs
  • 1 whole clove
  • + 8 more ingredients
    • 1 Turkish or ½ California bay leaf
    • 1/8 teaspoon black peppercorns
    • 3 Cornish hens, quartered, backbones and wing tips removed with kitchen shears
    • 2 tablespoons vegetable oil
    • 6 leeks (about 3 pounds), greens reserved for stock
    • ½ cup dry white wine
    • 2/3 cup heavy cream
    • ¼ cup vadouvan

1. Make stock: Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mes...

View full recipe at SpringPad

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