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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 535 kcal
- Protein
- 64 g
- Carbohydrates
- 20 g
- Fat
- 19 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 798 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 275 mg
- Potassium
- 1371 mg
- Calcium
- 113 mg
- Iron
- 4.9 mg
- Magnesium
- 108 mg
- Phosphorus
- 567 mg
- Zinc
- 4.5 mg
- Vitamin A
- 190 mcg
- Vitamin C
- 43 mg
- Vitamin E
- 3.0 mg
- Vitamin K
- 59 mcg
- Vitamin B6
- 1.5 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.40 mg
- Riboflavin
- 0.80 mg
- Niacin
- 22.3 mg
- Folate
- 72 mcg
- Water
- 503 g
- Alcohol
- 3 g
Sources: USDA FoodData Central
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).
Troubleshooting
Hen meat is dry or tough
Cause: The meat was simmered for too long or at too high a temperature.
Fix: Cannot be fixed, but extra sauce can help mask dryness.
Prevention: Use a meat thermometer to pull the hens exactly when they reach 74°C (165°F).
Sauce is watery and lacks flavor
Cause: Insufficient reduction time after browning.
Fix: Simmer uncovered over medium-high heat for an additional 5 minutes.
Prevention: Ensure the skillet is uncovered during the final reduction phase.
Cultural Context
Cornish Hens Provencal Style draws inspiration from the sun-drenched flavors of Provence, a region in southeastern France known for its use of fresh herbs, tomatoes, garlic, and olive oil. This dish reflects the rustic yet elegant culinary traditions of the area, often featuring poultry braised with aromatic vegetables and a splash of local wine.
