Cornish Hen and Blood Orange Pot au Feu (French Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 1 - 2 hours | Serves: 3
Dinner » Chicken » French

Ingredients:

I took a bit of creative liberty with this - Technically, once the Cornish Hen gets cooked, it can be served, but I feel that it would taste rather plain this way (with a traditional pot au feu, relishes and condiments are used to overcome this) so I decided to give it a nice glaze finish it before serving.

Ingredients:

2 Cornish Hens
3 cloves Garlic (diced)
1 small bulb Fennel
2 Carrots
1-2 Parsnips
2 stalks Celery
1 small Onion
1 Sweet Potato
3-4 Red Pearl Onions
3 Medjool Dates
15-20 Tellicherry Peppercorns (roasted)
2 Bay Leaves
2 sprigs Thyme
1 Blood Orange (peeled and segmented in supremes)
1 cup Blood Orange Juice
2 tbsp Ginger (minced)
1/3 cup Cognac

Blood Orange and Dijon Glaze:
Ingredients:

3 tbsp Dijon Mustard
1 tbsp White Wine Vinegar
3 tbsp Olive Oil
2 tbsp Honey
1/2 Blood Orange

For the glaze, zest the blood orange and add the juice from it. Add the honey, mustard, and vinegar, and while whisking, slowly add the olive oil.

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[bholus10]

Step 1:





Tourne the Carrots, Sweet Potato, and Parsnips (getting about 3 bouquetieres of each per serving).

[bholus10]

Step 2:





Peel the Pearl Onions, and wash and pit the Dates. Save the carrot peelings for mirepoix later.

[bholus10]

Step 3:





Dice the celery, onion, fennel, and garlic.

[bholus10]

Step 4:





Place the Cornish Hens and giblets in a pot and fill with enough cold Water to cover them.