-
Active Time
1 hr
-
Total Time
1 3/4 hr (not including making vadouvan)
This fricassee couldn't be more French, but its velvety sauce carries the flavor ofvadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Ingredients
Makes 6 servings
For stock:
For fricassee:
Make stock:
Step 1
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:
Step 2
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.
Step 3
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, andvadouvan. 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.
How would you rate Fricassee of Game Hen with Creamy Leeks and Vadoum?
Leave a Review
Reviews (7)
Back to TopAn exotic twist on comfort food. We have made it twice already, and are preparing it again for company next week. It may take longer than some recipes, therefore not a week-night meal you merely throw together after work. This is however a rewarding dish worthy of your time. (I actually enjoy the process of making the vadouvan, and am looking forward to it as well as the amazing aroma that fills the house!)
Rubix3
3/22/2009
The Vadouvan was a job to make but freezing it is worth it. The flavors in this dish are wonderful. I served with black rice. It looked and tasted smooth. I have made this dish twice and served it for special guests.
habele
San Jose, CA
10/28/2008
I found the spice blend difficult and time consuming to make, but well worth the effort. The black rice complemented the leeks well. The fricassee itself was quite pleasant, though certainly not earth shattering. I think I might add a little more vadouvan next time to try and make the flavors more pronounced.
JVJ9430
Woodbridge, VA
10/12/2008
the flavors in this recipe are very subtle. If you prefer Mediterranean food (like me,) this is not the recipe for you. I found the dish to be rather bland for all the work. If I were to do this again (which I won't,) I would add some curry spices to the sauce in addtion to the vadouvan.
Anonymous
Arlington, VA
10/3/2008
Simply scrumptious. I cheated as I was cooking for two only on a Tuesday night: used curry powder instead of the spices in the Vadouvan and cut cooking time considerably. Don't know what the real thing tastes like but curry powder worked really well as it has exactly the same ingredients. I will certainly make this again (and probably keep on cheating).
mpr1
London
9/17/2008
Terrific Indian flavors. Vadouvan was the only difficult part, but recipe only uses a small portion and it freezes well. Next time will be much simpler.
Anonymous
NYC, NY
9/7/2008
This was very time consuming to make, but the flavors were outstanding. The vadouvan is well worth the effort. It adds a unique depth of flavor. It is nice that it can be made a day ahead. The Chinese black rice was unusual and had excellent flavor.
Anonymous
Portland, OR
8/25/2008
