Fricassee of Game Hen with Creamy Leeks and Vadoum
Fricassee of Game Hen with Creamy Leeks and Vadoum is a gluten free recipe with 6 servings. This main course has 744 calories, 43g of protein, and 47g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of turkish or, vegetable oil, carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 75 hours.
Instructions
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.
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.
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.
Fricassee can be made 1 day ahead and chilled. Reheat gently.