Recipe courtesy Chef Tobias Pohl-Weary, Red Canoe, Burlington
3 Cornish hens, cut in half
2 bulbs fennel, wedged
1 cup (250 mL) carrots, cubed
1 cup (250 mL) celery, cubed
2 cloves garlic, chopped coarsely
1 large onion, cubed
½ bottle Riesling
2 cup (500 mL) chicken stock
1 tbsp (15 mL) chopped thyme
1 tbsp (15 mL) chopped tarragon
2 tbsp (30 mL) chopped parsley
1 tsp (5 mL) kosher salt
1 tsp (5 mL) coarse black pepper
2 tbsp (30 mL) butter
2 tbsp (30 mL) canola oil
Preheat oven to 325°F. Heat to medium-high a small Rondeau or shallow pot on the top of the stove. Apply half of herbs, oil, salt and pepper to the Cornish hens. Add remaining oil and butter to pan and add hens skin side down. Brown the skin slightly and then flip over. Brown for three or four more minutes then remove hens to a clean plate. Keep all the juices and oil in the pot. Reduce heat to medium and add onions and fennel. Brown vegetables for three or four minutes. Add garlic, carrots and celery. Sauté for three minutes. Add wine and remaining herbs. Stir well with a wooden spoon to remove the fond (browned bits of meat and vegetables) from the bottom of the pot. Return hens to mixture in pot and bury in vegetables. Add stock and remaining salt and pepper. Place in oven for 45 minutes or until the meat pulls off the hens easily. Serve with steamed or mashed Potatoes, Rice or Egg noodles. Serves 6. If you have any questions about this or any recipe please don't hesitate to emailinfo@redcanoebistro.com.