Game Hens With Onions and Potatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4Cornish game hens, about 1 pound each
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons corn, peanut or vegetable oil
- 8small white onions, about Âľ pound, peeled
- 8small red waxy potatoes, about Âľ pound
- ½pound mushrooms, thinly sliced
- 1bay leaf
- ½cup dry white wine
- ½cup chicken broth
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
701 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 87 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 32 grams protein; 1748 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle hens inside and out with salt and pepper. Ideally you should truss them with string, but it is not essential.
- Step 2
Heat oil in heavy casserole large enough to hold hens comfortably in one layer. Add hens and cook, turning often, until nicely browned all over, about 5 minutes.
- Step 3
Meanwhile, trim ends off potatoes and cut lengthwise into quarters. Put in saucepan with cold water to cover and salt to taste. Let simmer about 3 minutes and drain.
- Step 4
Add potatoes to hens and onions. Pour fat from casserole. Return to heat and add mushrooms and bay leaf, stirring from bottom.
- Step 5
Cover closely and let cook about 3 minutes.
- Step 6
Add wine and broth. Cover closely and let simmer 30 minutes. Remove bay leaf. Serve chicken and vegetables sprinkled with parsley.
Private Notes
Comments
I cooked this, but honestly, I went back to my Cuisine Rapide book. Didn't realize at first it was in there--Game Hens Bonne Maman. I thought the directions made a little more sense--removing the hens, pouring off fat, add 1 Tbsp butter to pan, cook veg. Also adds some sprigs of thyme. Though the book wrongly omits covering the pan, the forward to the recipe talks about doing that. No harm, no foul (ha!)
This is all done on a stovetop.
When this recipe was transcribed from the printed version of May 4, 1983, the following sentence was left out of the end of Step 2: "Add onions and continue browning hens and onions about 5 minutes." This makes a significant difference.
Where is the oven temperature setting for this recipe?!?
This is all done on a stovetop.
I cooked this, but honestly, I went back to my Cuisine Rapide book. Didn't realize at first it was in there--Game Hens Bonne Maman. I thought the directions made a little more sense--removing the hens, pouring off fat, add 1 Tbsp butter to pan, cook veg. Also adds some sprigs of thyme. Though the book wrongly omits covering the pan, the forward to the recipe talks about doing that. No harm, no foul (ha!)
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