Equipment
Ingredients
Main
- 30 ml olive oil
- 2 cornish hens, cut into 8 pieces
- 5 g salt, to taste
- 2 g black pepper, freshly ground, to taste
- 100 g onion, chopped
- 2 leeks, cut into small cubes
- 9 g garlic, finely chopped
- 475 ml plum tomatoes, cut into 1.25cm (1/2-inch) cubes
- 24 pimentos
- 12 g thyme
- 120 ml white wine
- 240 ml chicken stock
- 1 bay leaf
- 2 g saffron
- 1 ml tabasco sauce, to taste
- 12 g basil, chopped
Nutrition (per serving)
Method
Heat the olive oil in a large, heavy skillet over medium-high heat.
Season the Cornish hen pieces with salt and pepper.
Place hen pieces skin-side down in the hot oil and cook for 5 minutes until the skin is lightly browned.
Flip the hen pieces and cook the other side for an additional 5 minutes.
Add chopped onions, leeks, and garlic to the skillet and cook for 2 minutes until softened.
Add tomatoes, pimentos, thyme, white wine, chicken stock, bay leaf, saffron, and tabasco sauce to the pan.
Scrape the bottom of the skillet with a wooden spoon to release any browned bits into the sauce.
Cover the skillet and simmer for 10 minutes until the hens reach an internal temperature of 74°C (165°F).
Remove and discard the thyme sprigs and the bay leaf.
If the sauce is too thin, simmer uncovered for 2-3 minutes to reduce the liquid.
Stir in the chopped basil and serve immediately.
Chef's Notes
- For optimal searing, ensure the Cornish hen pieces are thoroughly patted dry before adding them to the hot oil. This promotes crispy skin and prevents steaming.
- When selecting leeks, opt for those with firm, unblemished stalks and vibrant green tops. Thoroughly wash them to remove any grit, as it can be a hidden source of texture.
- Saffron can be a delicate ingredient. To maximize its flavor and color, consider blooming the saffron threads in a tablespoon of warm white wine or chicken stock for about 10 minutes before adding them to the pan.
- Don't overcrowd the skillet when searing the hen pieces. Cook in batches if necessary to achieve a proper golden-brown crust on all sides.
- The mirepoix (onion, leeks, garlic) should be sautéed until softened but not browned to maintain a cleaner, brighter flavor profile for the final sauce.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Freeze in sauce to prevent meat from drying out.
Reheating: Reheat gently in a covered pan over medium-low heat until the internal temperature reaches 74°C (165°F).
