Chicken Fricassee Kansas City | ||||||||||||
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Chicken FricasseeServes, 4Marinade: 1 stick celery, chopped 1 small leek, greens trimmed, bulb split, rinsed and chopped 1 carrot, peeled and chopped 1 onion, chopped 2 cloves garlic, minced 3 cups dry red wine 16 thin slices bacon 4 Cornish hens, halved (or 8 chicken thighs) Stew: 2 tablespoons olive oil 1 ½ teaspoons all-purpose flour 12 pearl onions, peeled 2 sticks celery, chopped diagonally 2 tablespoons port wine 2 tablespoons red current jelly (or a good quality tart jelly) 1 cup heavy cream 2 tablespoons butter 1 ½ teaspoons sugar 4 sprigs of rosemary for garnish Directions: To marinate the meat: combine the celery, leek, carrot, onion, celery, and wine in a large bowl. Wrap 2 slices of bacon around each half-hen then secure with a toothpick or kitchen string. Put the hens in the marinade, cover and refrigerate overnight. Preheat oven to 325 degrees F To begin the stew: Remove the hens from the marinade and blot them dry with paper towels. Strain the marinade into a bowl and reserve. Reserve the vegetables separately. Heat the oil in a heavy casserole over medium-high heat. Working in batches, brown the Cornish hens on all sides, about 15 minutes per batch. Set the brown birds aside and add the reserved marinated vegetables to the pot. Bring the marinade to a boil. Reduce the heat to medium-low. Return the Cornish hens to the pot, cover, and braise in the oven until the hens are well cooked, about 45 minutes. Meanwhile, prepare the vegetables. Bring a large pot of salt water to a boil over high heat. Cook the onions until they are just tender, about 7 minutes, then remove them with a slotted spoon. Add the celery to the pot and cook until it to is tender, about 3 minutes. Refresh the celery in ice water. Set the celery and onions aside. Remove the Cornish hens from the pot and keep warm. Return the pot to the stove top over medium heat and add the onion and celery stir until they are warmed through. Plate two Cornish hen halves in the center of each plate, cover with sauce and surround with vegetables. Garnish each plate with a sprig of rosemary. To contact us CALL 816.776.2720
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