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.
HARVEST VEGETABLE FRICASSéE
Categories Soup/Stew Sauté Low Fat Vegetarian Carrot Parsnip Butternut Squash Healthy Simmer Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
- Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
- Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.
FRICASSEE OF GAME HEN RECIPE
Provided by davidgoodman
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 tsp salt and 1/2 tsp 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 Tbsp fat from skillet, then cook leeks with 1 1/2 tsp salt and 1/4 tsp 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. Cooks' note: Fricassee can be made 1 day ahead and chilled. Reheat gently.
FRICASSEE OF GAME HEN WITH CREAMY LEEKS AND VADOUVAN
This recipe is from Epicurious and they say: "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.". Time given does not include making vadouvan (make a couple of days ahead and have ready)
Provided by Annacia
Categories Poultry
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- VADOUVAN:.
- (Make ahead).
- Preheat oven to 350°F with rack in middle.
- Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl.
- Repeat with shallots, then garlic.
- Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
- Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible.
- Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
- *COOKS NOTE: Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
- 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 3 cups reserved chopped leek greens, plus 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.
- *COOKS NOTE: Fricassee can be made 1 day ahead and chilled. Reheat gently.
Nutrition Facts : Calories 606.4, Fat 33, SaturatedFat 9.7, Cholesterol 145, Sodium 144.6, Carbohydrate 47, Fiber 4.8, Sugar 11, Protein 30.2
FRICASSEE OF GAME HENS WITH WINTER VEGETABLES
Steps:
- Char pepper over gas flame until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop pepper. Cook sweet potatoes in large pot of boiling salted water 1 minute, add potato and cook 2 minutes. Add green beans and cook 1 minute. Drain, rinse under cold water, drain again. Heat 1T oil in heavy large Dutch oven over med-high heat. Season hens or chix with salt & pepper. Working in batches, add to Dutch oven and cook until browned on all sides and almost cooked through, about 15-20 minutes per batch. Transfer to platter. Pour off any excess grease and add onion to Dutch oven, stir 1 min. Add mushrooms & saute 1 min. Stir in roasted red bell pepper, vegetable mixture & spinach. Top with hens or chix. Pour stock and remaining 1/2C oil over. Cover and simmer until chix is cooked through, 15-20 min. Transfer hens/chix to platter. Swirl in butter and season with salt & pepper. Spoon vegetable mixture onto plate and top with hens/chix.
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