Braised Cornish Game Hen with Roasted Fennel and Apples

INGREDIENTS:

  • 1/2 cup olive oil

  • Two 1-1.5lb Cornish Game Hens (fully thawed)

  • Sea salt and black pepper

  • 1 garlic head halved

  • 1/2 yellow onion cut into 1/2 inch dice

  • 1 celery stock cut into 1/2 inch dice

  • 1 carrot pealed and cut into 1/2 inch dice

  • 1 cup red wine

  • 1 dried bay leaf

  • 2 thyme sprigs

  • 4 cups chicken stock or broth

  • 2 medium fennel bulbs halved, cored, and cut into 6 wedges

  • 2 granny smith apples, peeled, cored, and cut into 6 wedges

Inspired and modified from a recipe found in Fruili Food and Wine

 

INSTRUCTIONS:

Heat 1/4 cup olive oil in a large pot with lid or preferably Dutch Oven over medium heat

  • Season the bird with salt and pepper on both sides

  • Sear each side of the bird until well browned/golden, about 8 minutes a side, reduce heat to avoid burning

  • Set aside the bird, add garlic, onion, celery and carrot to the pot

  • Roast veggies about 10 minutes until caramelized, add extra olive oil if they start to burn

  • Add red wine to deglaze and remove stuck bits from bottom of pot, and let reduce until thickened, about another 5 minutes

  • Add bay leaf and thyme

  • Return the bird to the pot and cover with enough stock to cover the bird

  • Bring to a boil and then cover and set to low to gently simmer for about 40 minutes

  • Remove bird and bring pot back to a boil

  • Reduce heat to medium and let simmer for about 10 minutes until it reduces to a thick gravy. Be careful not to burn!

  • Return the bird to the pot and season with salt and pepper to taste (taste the broth), cover and keep warm

  • In a pan over medium heat, add olive oil and fennel wedges cooking for about 5-7 minutes to brown and caramelize.

  • Add apples and cook for another 5-10 minutes stirring and letting caramelize and brown. Once all are tender remove from heat

  • Cut the bird into additional halves, cover with gravy and garnish with fennel and apples