Casserole of Cornish Hens And New Potatoes

Casserole of Cornish Hens And New Potatoes

4 Cornish hens or baby chickens (poussins), the smaller the better, but less than 1 pound each
Salt and freshly ground black pepper
Several sprigs of fresh rosemary and thyme
1/2 tablespoon unsalted butter
2 tablespoons minced shallots
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup well-flavored chicken stock
2 pounds small new potatoes, peeled
1 tablespoon chopped fresh parsley

  1. Rinse and dry the hens inside and out. Season the cavities with salt and
    pepper. Tuck some of the herbs into the cavities of each of the hens. Tuck
    the wing tips back and tie the legs with butcher’s cord.

  2. Melt the butter in a large, heavy casserole that will hold the hens.
    Brown the hens on all sides on top of the stove. Remove them from the

  3. Preheat oven to 400 degrees.

  4. Add the shallots to the casserole and saute over medium heat until tender
    and barely beginning to brown. Stir in the garlic, cook briefly, then stir
    in the wine and stock. Remove from the heat.

  5. Place the hens in the casserole, cover and place in the oven for 25

  6. While the hens are roasting, boil the potatoes in salted water until they
    are just tender, about 20 minutes.

  7. When the hens are done, remove them to a warm serving platter. Place the
    casserole on top of the stove and add the potatoes. Simmer very gently for
    about five minutes, gently turning the potatoes in the sauce. Season to
    taste with salt and pepper. Add any juices that have drained from the hens
    onto the serving platter.

  8. Wipe the rim of the serving platter with a paper towel. Arrange the hens
    on the platter and spoon the sauce with the potatoes around them. Sprinkle
    with parsley and serve.

Servings: 4