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Ingredients
4 Cornish game hens, about 1 pound each
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
8 small white onions, about ¾ pound, peeled
8 small red waxy potatoes, about ¾ pound
½ pound mushrooms, thinly sliced
1 bay leaf
½ cup dry white wine
½ cup chicken broth
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
87 grams carbs; 115 milligrams cholesterol; 701 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 24 grams fat; 12 grams fiber; 1748 milligrams sodium; 32 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle hens inside and out with salt and pepper. Ideally you should truss them with string, but it is not essential.
- Step 2
Heat oil in heavy casserole large enough to hold hens comfortably in one layer. Add hens and cook, turning often, until nicely browned all over, about 5 minutes.
- Step 3
Meanwhile, trim ends off potatoes and cut lengthwise into quarters. Put in saucepan with cold water to cover and salt to taste. Let simmer about 3 minutes and drain.
- Step 4
Add potatoes to hens and onions. Pour fat from casserole. Return to heat and add mushrooms and bay leaf, stirring from bottom.
- Step 5
Cover closely and let cook about 3 minutes.
- Step 6
Add wine and broth. Cover closely and let simmer 30 minutes. Remove bay leaf. Serve chicken and vegetables sprinkled with parsley.
Private Notes
Comments
I cooked this, but honestly, I went back to my Cuisine Rapide book. Didn't realize at first it was in there--Game Hens Bonne Maman. I thought the directions made a little more sense--removing the hens, pouring off fat, add 1 Tbsp butter to pan, cook veg. Also adds some sprigs of thyme. Though the book wrongly omits covering the pan, the forward to the recipe talks about doing that. No harm, no foul (ha!)
This is all done on a stovetop.
When this recipe was transcribed from the printed version of May 4, 1983, the following sentence was left out of the end of Step 2: "Add onions and continue browning hens and onions about 5 minutes." This makes a significant difference.
When this recipe was transcribed from the printed version of May 4, 1983, the following sentence was left out of the end of Step 2: "Add onions and continue browning hens and onions about 5 minutes." This makes a significant difference.
Where is the oven temperature setting for this recipe?!?
This is all done on a stovetop.
I cooked this, but honestly, I went back to my Cuisine Rapide book. Didn't realize at first it was in there--Game Hens Bonne Maman. I thought the directions made a little more sense--removing the hens, pouring off fat, add 1 Tbsp butter to pan, cook veg. Also adds some sprigs of thyme. Though the book wrongly omits covering the pan, the forward to the recipe talks about doing that. No harm, no foul (ha!)