FRICASSEE OF GAME HEN WITH CREAMY LEEKS AND VADOUM
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Provided by Paul Grimes
Categories Milk/Cream Garlic Poultry Dinner Leek White Wine Thyme Clove Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- 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-mesh sieve into a clean saucepan, pressing on and then discarding solids. Boil stock until reduced to about 2 cups.
- Make fricassee:
- Pat hens dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate.
- Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. Pour off all but 1 tablespoon fat from skillet, then cook leeks with 1 1/2 teaspoons salt and 1/4 teaspoon pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes. Add wine and bring to a boil. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. Gently simmer 10 minutes. Remove parchment and simmer until hens are cooked through, about 10 minutes more. Transfer hens to a platter and simmer sauce to thicken slightly if desired.
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don japhet
[email protected]I'm not a big fan of game hen, but I thought this dish was delicious. The creamy leeks and vadoum sauce really made the dish.
The betterbutter
[email protected]This dish was a hit at my dinner party! Everyone raved about the flavor of the game hen and the creamy leeks and vadoum sauce.
may life is empty with out you { N }
[email protected]I followed the recipe exactly, but my sauce didn't turn out as thick as I would have liked. I think I might have added too much liquid.
Thando Nokwenzeka
[email protected]This was the first time I've ever cooked game hen, and it turned out great! The meat was tender and flavorful.
Gbenga Bada
[email protected]The vadoum gave the dish a unique and interesting flavor. I'd never used it before, but I'm glad I tried it.
Radhika Sadhukan
[email protected]This dish was a bit bland for my taste. I think it would have been better with some additional herbs or spices.
Lulz Sec
[email protected]Overall, this was a great recipe. The game hen was cooked perfectly, and the sauce was delicious. I would definitely recommend this recipe to others.
Ann Nvannungi
[email protected]I found that the vadoum added a bit too much spice for my taste. Next time, I will use less of it.
Rosaline Muthoni
[email protected]This dish was a bit more time-consuming to make than I expected, but it was worth it. The end result was a delicious and elegant meal that was perfect for a special occasion.
Zaini Jutt
[email protected]The creamy leeks and vadoum sauce was the star of the show. It was so rich and flavorful, and it paired perfectly with the game hen. I will definitely be using this sauce again in other dishes.
Deunesha Peterson
[email protected]This fricassee of game hen with creamy leeks and vadoum was an absolute delight! The game hen was cooked to perfection, and the creamy leeks and vadoum added a rich and flavorful sauce. I served it over rice, and it was a hit with my family. I will d