Poussin Fricassee

Description:

This is a variation of the classic French dish - Chicken Fricassee. I prefer to use a small bird, such as Cornish hens, and substitute the cream with a lighter mixture of half & half.

Ingredients:

4 Cornish hens quartered
4 tablespoons finely sifted flour
I stick of butter
4 cups low sodium chicken broth
1 cup dry wine
1 bouquet garni (thyme, rosemary, sage, bay leaves, and Italian parsley)
1/2 lb button mushrooms
1/2 lb whole cipollini onions
3 tablespoons Italian parsley chopped
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
4 ounces half & half cream
Kosher salt
Fresh ground pepper
Onion powder

Instructions:

Cut hens into quarters and rub lightly with onion powder, ground pepper and salt. Then put in food storage bag and place in refrigerator for at least one hour prior to cooking.

In a dutch oven on high heat, add 2 tablespoons of butter and brown the hens on all sides until golden brown (about 2-3 minutes each side). As you add and remove hen quarters, add more butter to keep pan fully coated.

Remove hens and roll them in flour, coating them on all sides.

Return the seared hens to the dutch oven and brown them on all sides (about 2-3 minutes per side). Add more butter as necessary to keep pan fully coated.

Remove the hens and set aside.

Deglaze the dutch oven with white wine and cook until reduced (about 2 minutes).

Add chicken stock, bouquet garni, salt and pepper. Bring to a boil, then gently place the hens in the pot. The broth should barely cover the hens (add more broth if necessary).

When broth begins to boil, reduce heat to simmer, cover and cook for 45 minutes.

Meanwhile, in a separate pan on high heat, add one tablespoon butter to brown the mushrooms (3-5 minutes). Transfer the mushrooms to a bowl for later use.

In the same pan, add more butter, then add onions and cook for 2-3 minutes. Add the lemon juice, balsamic vinegar and 2-3 ounces of water, reduce heat, cover and simmer for 10 minutes until the onions caramelize.

Pour onions with juices into the bowl with the mushrooms.

When the hens are cooked, remove the hens and set aside on a plate and tent with foil to keep warm. Discard the bouquet garni and raise heat until sauce begins to boil. Stir frequently and continue boiling until sauce reduces in half.

Whisk the cream into the sauce, then add the onion and mushroom mix. Add salt and pepper to taste.

Place the chicken back in the pot, thoroughly coating it with the mix. Reduce the heat and simmer for 3-5 minutes.

Sprinkle with parsley and serve.