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Cornish Hens Proven-Al Style

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Submitted by [email protected]

Cornish hens Provencal style braised with tomatoes, saffron, olives, leeks, white wine, and fresh herbs. A one-skillet French country dinner with golden-skinned game hens in 50 minutes.

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

50 min

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.

Ingredients

2 30
TABLESPOONS ML OLIVE OIL
2 2
EACH EACH CORNISH GAME HEN
halved *
1
X SALT AND BLACK PEPPER
to taste *
1 237
CUP ML ONIONS
chopped
2 2
SMALL EACH LEEK
cubes *
1 15
TABLESPOON ML GARLIC
finely chopped
2 473
CUPS ML ITALIAN PLUM (ROMA) TOMATOES
skinless, cubed
24 24
4 4
EACH EACH THYME SPRIG *
½ 118
CUP ML WINE
white, dry *
1 237
CUP ML CHICKEN BROTH
1 1
EACH BAY LEAF *
1 5
TEASPOON ML SAFFRON THREAD *
1
X RED HOT PEPPER SAUCE
to taste *
4 60
TABLESPOONS ML BASIL
chopped

Directions

Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in 1 layer.

Sprinkle the pieces with salt and pepper.

When the oil becomes hot, add the pieces, skin side down.

Cook over medium- high heat until lightly browned, about 5 minutes.

Turn and cook 5 minutes more.

Add the onions, leeks, and garlic, and cook, stirring, until wilted, about 2 minutes.

Add the tomatoes, olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper.

Stir and scrape the bottom of the skillet to dissolve any brown particles on the bottom.

Cover closely, and simmer 10 minutes.

Remove the thyme sprigs and bay leaf.

If there is too much liquid, reduce the sauce a bit.

Sprinkle with basil and serve with mixed vegetables.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 114 59% from fat
 % Daily Value *
Total Fat 7g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 92mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 20% Vitamin C 26%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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