Fricassee Of Game Hen With Creamy Leeks And Vadoum Food

FRICASSEE OF GAME HEN WITH CREAMY LEEKS AND VADOUM

Steps:

• Make stock:
• Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids. Boil stock until reduced to about 2 cups.
• Make fricassee:
• Pat hens dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate.
• Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. Pour off all but 1 tablespoon fat from skillet, then cook leeks with 1 1/2 teaspoons salt and 1/4 teaspoon pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes. Add wine and bring to a boil. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. Gently simmer 10 minutes. Remove parchment and simmer until hens are cooked through, about 10 minutes more. Transfer hens to a platter and simmer sauce to thicken slightly if desired.

CHICKEN FRICASSEE WITH VERMOUTH

Steps:

• Sprinkle the chicken with salt and pepper to taste.
• Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
• Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
• Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
• Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
• When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.

FRICASSEE OF GAME HEN RECIPE

Steps:

• Make stock: Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids. Boil stock until reduced to about 2 cups.Make fricassee: Pat hens dry and season with 1 tsp salt and 1/2 tsp pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate. Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. Pour off all but 1 Tbsp fat from skillet, then cook leeks with 1 1/2 tsp salt and 1/4 tsp pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes. Add wine and bring to a boil. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. Gently simmer 10 minutes. Remove parchment and simmer until hens are cooked through, about 10 minutes more. Transfer hens to a platter and simmer sauce to thicken slightly if desired. Cooks' note: Fricassee can be made 1 day ahead and chilled. Reheat gently.

BELGIAN CHICKEN FRICASSEE (VOL-AU-VENT)

Steps:

• Cook the chicken breasts or the chicken in the chicken stock, until tender (breasts should take about 30 minutes, a whole chicken 45 minutes or more). Drain, but keep the stock. Let the chicken cool down a bit.
• In the meanwhile, make tiny meatballs (max. 1 cm across) from the minced meat. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes, the meatballs will drift to the top when ready. Drain them as well.
• Make a "blonde" sauce: melt most of the butter in a medium-sized pot (don't let it become brown), add flour and mix well. Keep the pot on medium heat. Then, very gradually, add splashes (think 2-3 tablespoons) of chicken stock to this mixture. Each time you added some stock, stir very well so that the mixture doesn't become lumpy. You can start adding increasing amounts of stock when your sauce becomes liquidish. Make a sauce that is somewhat thicker than cream; you will probably use most of your chicken stock in this process. This is fine.
• Quickly add the raw egg yolk, the lemon juice and the grated cheese to your sauce.
• In a large pot, melt the remaining lump of butter and add the mushrooms. Stir-fry the mushrooms on medium heat until they start to "sweat" (release their juices). Season with salt and pepper.
• Add the sauce and the ham dices to the mushrooms. Add the meatballs as well. Put on low heat.
• With your hands or a knife, pull apart the chicken and make bite-sized pieces (about 1 inch long, 1/2 inch across, or smaller). Add the chicken pieces to your mixture as well.
• Ready! Do check if the dish needs a bit more salt or pepper. You can eat the Vol-Au-Vent as it is, with potatoes or rices; you can also pour it in Vol-Au-Vent shells (puff pastry) or even make a chicken fricassee pie (in a puff pastry pie shell).

CHICKEN, MUSHROOM AND LEEK FRICASSéE

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.