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For a simple but spectacular dinner, Claire suggests Cornish hens au vin.
Tags:Cornish Hens au Vin Recipe,5 ingredient fix,cornish hens,cornish hens au vin,dinner entrees,food network
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Cornish Hens au Vin
I’m making Cornish game hens au Vin. I need bacon, flour, Cornish hens, white wine and garlic. Now all that means Cornish game hens au Vin is cooked in wine and the Cornish game hens are like little baby chickens. So I’ve got four thick slices of bacon here browning and I’m going to turn them up just a little bit and give them a flip. I’m rendering the fat. You know how I look to cook in bacon fat so great double duty ingredient I get all the Smokey flavor and meaty flavor and I get fat to actually cook in which is great when you’re cooking with just a few ingredients and later I can garnish some crispy bacon.
And now I measure some flour to deep our Cornish game hens in. This is all purpose flour and I want to about a half a cup. Basically I’m going to dust this birds in this flour and that’s going to help thicken the sauce that will serve in it later and some salt and pepper. It’s a great chance to go ahead and season this and I want to season them well so good amount of salt and a good amount of freshly cracked black pepper.
And get this out of my way, now my bacon looks like its ready so I’m just going to pull this out and now I’m going to reserve this for later so I can use it in the garnish. Now to get my hands dirty, grab my little Cornish game hens, now these are mighty plum and because we found such beautiful game hens I’m only getting used for but you just the average one per person and average a little bit less than a pound per person.
This is actually inspired by Coq au Vin which is classic French chicken cooked in wine. Again this is just a quick easy way to get flour in my sauce and then that way it’s going to thicken my sauce later. See how easy this is. Now let’s get our Cornish game hens out of their look at that.
This kind of meal is certainly worth everybody getting dressed up for so I’m just removing the birds for now so I can reduce down this sauce. Let me grab a wisp and I’m just going to wisp we’ve been reducing this on the show the flour, that we dredge the corners hens in has done it’s magic and I have a beautiful nice thick beautiful wine sauce. So it’s beautiful I’ll set it twice.
Last but not least let’s grab the piece of bacon right on top. So they know that there’s a little bit of bacon with that sauce somewhere. Of course that bacon in the sauce I made it.