Cornish Hens Proven-Al Style

Halved Cornish game hens browned golden in olive oil, then braised in a saffron-tinted sauce of tomatoes, pimento-stuffed olives, leeks, white wine, and fresh thyme. This is Provençal cooking: rustic, fragrant, and done in one skillet.

Browning the hens skin-side down first is essential. Five minutes of undisturbed contact with the hot pan renders the fat from the skin and builds a crispy, golden crust that holds up during the braise. Don’t move them. Let the pan do the work.

Saffron is the signature flavor of Provençal cooking, and a full teaspoon here gives the sauce a deep golden color and that distinctive honeyed, slightly metallic aroma. It blooms in the wine and broth, coloring everything it touches.

The 24 pimento-stuffed olives scattered through the sauce add briny pops of salt and acidity that cut through the richness of the game hens. They’re as much a part of this dish as the tomatoes.

Ten minutes of covered simmering finishes the hens gently. If the sauce is too thin at the end, remove the hens and reduce the liquid over high heat until it thickens to your liking.

Chef Tips

• Use a heavy skillet big enough to fit all four halves in a single layer. Crowding creates steam instead of a sear.
• Scrape the bottom of the pan when adding the wine. Those browned bits (fond) dissolve into the sauce and add serious depth.
• Fresh thyme sprigs are better than dried here. They perfume the braise without releasing powdery bits into the sauce.
• Serve with crusty bread to soak up the saffron-tomato sauce.

Variations

• Niçoise style: Add ¼ cup capers and swap green olives for black olives for a tangier, more briny sauce.
• Chicken thighs: Use bone-in, skin-on chicken thighs instead of game hens for a more everyday version.
• Orange Provençal: Add strips of orange zest to the braise for a citrus note that pairs beautifully with saffron.