Recipe: Poussin En Cocotte (using poussins or Cornish game hens)

POUSSIN EN COCOTTE

"Despite the fancy name, this is a miniaturized version of coq au vin, the classic French chicken and wine casserole. Baby chickens are called poussins by the French. If you can't find poussins, use Cornish game hens. Tightly covered cooking is key here."

3/4 pound pearl onions
12 to 15 baby carrots, about 3/4 pound (or 4 medium carrots, cut into 1-inch pieces)
4 poussins or Cornish game hens, about 1 pound each
Kosher salt and freshly ground black pepper to taste
1 small lemon, quartered
1/4 cup vegetable oil
1/2 pound mushrooms, halved or quartered if large
6 ounces smoked ham, cut into 1/2-inch dice
3 garlic cloves, minced
1 tablespoon minced fresh sage (or 1 teaspoon dried)
2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried)
1/2 cup dry red wine
1/4 cup finely chopped fresh parsley

TO PARBOIL VEGETABLES:
Bring pot of salted water to a boil over high heat. Add onions. Cook for 1 minute. Using slotted spoon, transfer to bowl of cold water. Cool for 10 minutes. Peel.

Add carrots to pot. Boil for 5 minutes, or until slightly tender. Transfer to bowl of cold water. Cool.

TO PREPARE HENS:
Preheat oven the 350 degrees F.

Rinse hens. Pat dry with paper towels. Season cavities with salt and pepper. Place 1/4 lemon in each cavity. Tie legs together. Season exteriors with salt and pepper.

TO BROWN HENS:
Heat oil in large covered casserole over medium-high heat until almost smoking. Add hens. Cook, turning often, for 7 to 10 minutes, or until browned on all sides. Transfer to platter.

TO BAKE HENS:
Add onions, carrots, mushrooms and ham to casserole. Cook, stirring often, for 5 minutes, or until lightly browned.

Add garlic, sage, thyme and red wine. Stir well. Add hens and any juices that have accumulated on platter. Cover with buttered round of parchment or wax paper and lid.

Transfer to oven. Bake for 45 minutes, or until juices from thighs run clear when pierced with skewer.

TO MAKE SAUCE:
Transfer hens to large warmed platter. Remove strings. Using slotted spoon, transfer vegetables to platter. Cover loosely with foil.

Place casserole on top of stove over high heat. Bring pan juices to a boil. Cook, stirring often, until reduced by half.

Stir in parsley and any accumulated juices from platter. Season with salt and pepper. Pour over hens just before serving.

Makes 4 servings
Adapted from source: Sara Moulton Cooks at Home by Sara Moulton