How To make Cornish Hens ProvenAl Style
2 tb Olive oil
2 Cornish hens
halved
Salt & pepper 1 c Onions :
chopped
2 Leeks small cubes
1 tb Garlic :
finely chopped
2 c Plum tomato, skinless cubed
24 Olives stuffed with pimento
4 Thyme sprig :
fresh
1/2 c Wine, white, dry
1 c Chicken broth
1 Bay leaf
1 t Saffron threads
Tabasco 4 tb Basil -- chopped
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.
How To make Cornish Hens ProvenAl Style's Videos
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Hey everyone. This technique is from my first book, The Food Lab. It's the most effective and fastest way to roast a bird that I know of, whether it's a chicken or a turkey or even a duck or pheasant. I have not tried with emu.
Here’s that Kevin Bacon clip:
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Here's another older video I did on it which is much shorter and also more awkward. You might prefer it if this one makes you seasick:
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