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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. VADOUVAN: | 2. (Make ahead). | 3. Preheat oven to 350°F with rack in middle. | 4. Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. | 5. Repeat with shallots, then garlic. | 6. Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes. | 7. Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined. | 8. Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. | 9. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours. | 10. *COOKS NOTE: Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months. | 11. MAKE STOCK: | 12. 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. | 13. Add water and bring to a boil, skimming froth occasionally. Add 3 cups reserved chopped leek greens, plus remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids. | 14. Boil stock until reduced to about 2 cups. | 15. MAKE FRICASSEE: | 16. 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. | 17. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate. | 18. Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. | 19. 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. | 20. Add wine and bring to a boil. | 21. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. | 22. Gently simmer 10 minutes. | 23. Remove parchment and simmer until hens are cooked through, about 10 minutes more. | 24. Transfer hens to a platter and simmer sauce to thicken slightly if desired. | 25. *COOKS NOTE: Fricassee can be made 1 day ahead and chilled. Reheat gently. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cold water	6	cups		0.0	0.0	0.0	0.0
carrot	1		chopped	25.01	5.8438	0.5673	0.1464
celery rib	1		chopped	-	-	-	-
garlic clove	2		crushed	-	-	-	-
thyme sprig	3			-	-	-	-
clove	1			5.754	1.3761	0.1254	0.273
bay leaf	1	turkish		-	-	-	-
black peppercorn	1/8	teaspoon		-	-	-	-
cornish hen	3		quartered	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
leek	6	pounds		1660.15	385.1004	40.8234	8.1647
white wine	1/2	cup		-	-	-	-
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
spice	1/4	cup	mixed	59.964	16.4434	1.3885	1.9813
onion	2		cut	128.0	29.888	3.52	0.32
shallot	1	halved		-	-	-	-
garlic clove	12		peeled	-	-	-	-
vegetable oil	1/4	cup		234.46400000000003	0.0	0.0	27.2
fenugreek seed	1	teaspoon		11.950999999999999	2.1590000000000003	0.851	0.2372
curry leaf	1	tablespoon	sliced	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
brown mustard seed	1	teaspoon		-	-	-	-
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
hot red pepper flake	1/2	teaspoon		-	-	-	-
clove	1/4	teaspoon	ground	5.754	1.3761	0.1254	0.273

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.