Champagne-poached Cornish Game Hens With Artichokes, Potatoes, S

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 2 cups swanson chicken stock
• 1 cup champagne or 1 cup other sparkling wine
• 1/2 cup black truffle juice
• 1 large leek, chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 1 large carrot, chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 2 sprigs fresh lemon thyme leaves
• 1 cornish hens (about 1 1/2 pounds) or 1 poussin (baby chicken)
• 2 artichoke hearts, cooked and sliced (about 1/2 cup)
• 1/4 cup diced cooked potato
• 2 green onions, diagonally sliced (about 1/4 cup)
• 6 roasted garlic cloves
• 1 tablespoon unsalted butter

Recipe

• 1 heat the stock, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepan over medium-high heat. add the hen to the saucepan and heat to a boil. place the saucepan in the oven.
• 2 bake at 350°f for 45 minutes or until the hen is cooked through. remove the hen from the saucepan and keep warm.
• 3 place the stock mixture into a blender or food processor. cover and blend until the mixture is smooth. pour the stock mixture through a sieve into the saucepan. cook over medium-high heat until the mixture is reduced slightly.
• 4 stir the artichokes, potatoes, green onions, roasted garlic and butter in the saucepan and cook until the mixture is hot and bubbling.
• 5 cut the hen in half lengthwise. place each half into a deep bowl. spoon the vegetables and sauce over the hen halves.