Ingrédients pour Fricassee Of Game Hen With Creamy Leeks And Vadouvan
- Vegetable Oil
- Cold Water
- 1 carrot (chopped)
- Celery Rib
- Garlic Cloves
- Fresh Thyme Sprigs
- Clove
- 1 bay leaf
- Black Peppercorns
- Cornish Hens
- 4 leeks
- Dry White Wine
- Heavy Cream
- Mixed Spice
- 1 large onion
- Shallot
- 1 tablespoon fenugreek seeds
- Curry Leaf
- 1 teaspoon ground cumin
- Ground Cardamom
- Brown Mustard Seeds
- 1/2 teaspoon turmeric
- Nutmeg
- Hot Red Pepper Flakes
- Ground Cloves
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Comment préparer Fricassee Of Game Hen With Creamy Leeks And Vadouvan
- **Vadouvan Preparation (Make 2 days ahead):**
- Pulse 1 large onion, 2 shallots, and 4 cloves garlic in a food processor until coarsely chopped.
- Heat 1/4 cup olive oil in a large skillet over high heat until shimmering. Sauté the onion mixture until golden brown, about 25-30 minutes.
- Grind 1 tablespoon fenugreek seeds using a grinder or mortar and pestle.
- Add the ground fenugreek to the onion mixture along with 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 1 tablespoon salt, and 1 teaspoon black pepper. Stir to combine.
- Spread the mixture thinly on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 1 hour 15 minutes, stirring occasionally, until well browned and slightly moist.
- **Game Hen Fricassee:**
- Preheat oven to 350°F (175°C).
- Prepare the stock: In a heavy pot, heat 1 tablespoon olive oil over medium-high heat. Brown 2 game hen backbones and wings.
- Add 4 cups water, bring to a boil, and skim off any foam.
- Add 3 cups chopped leek greens, 1 carrot (chopped), 1 celery stalk (chopped), 1 bay leaf, and 1 teaspoon salt. Boil uncovered for 30 minutes.
- Strain the stock through a fine-mesh sieve, pressing on the solids. Reduce the stock to 2 cups.
- Pat 2 game hens dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the hens for 8 minutes per side.
- Remove hens from skillet. Halve 4 leeks lengthwise, then cut into 1-inch pieces. Wash thoroughly.
- Pour off all but 1 tablespoon of fat from the skillet. Add leeks, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook until softened, about 5 minutes.
- Add 1/2 cup dry white wine and bring to a boil.
- Stir in the reduced stock, 1 cup heavy cream, and 2 tablespoons of prepared Vadouvan.
- Nestle the hens into the leeks, skin-side up. Cover with parchment paper.
- Simmer gently for 10 minutes.
- Remove parchment and simmer until hens are cooked through, about 10 more minutes.
- Transfer hens to a platter. Simmer the sauce to thicken slightly if desired.
- Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
43g
Fat
48g
Carbs
15g
