BRAISED
CHICKEN AND POTATOES
4 Cornish hens
Salt & freshly ground black pepper
Several thyme sprigs
Several rosemary sprigs
1 1/2 Tbsp. unsalted butter
2 Tbsp minced shallots
2 cloves garlic
1/2 cup white wine
1/2 cup chicken stock
2 lbs. small whole or banana gourmet potatoes
Juice of 1/2 lemon
1 Tbsp chopped fresh parsley.
Rinse and dry the chicken inside and out. Season the cavity with ssalt
& pepper. Slip some of the herbs in the cavity. Tuck the wing tips
to the back of the birds and tie the legs with butchers cord
Over medium high heat, melt 1/2 Tbs. butter in an ovenproof
casserole
or roasting pan large enough to hold the chickens. Brown the
chickens
on all sides on top of the stove. Remove chickens from the pan.
Preheat oven to 400°F.
Add the shallots to the butter remaining in the pan and saaute over
medium heat for 4 minutes, until tenderand beginning to colour. Add the
garlic, cookbriefly and stir inn the wine and stock. Place the chickens
in the casserole, cover and place in the oven for 25 minutes.
Meanwhile, place the potatoes in a saucepan , cover with salted water,
bring to a boil, reduce heat and boil for 20 minutes or until just
tender.
When the chckens are done, transfer to a warmd serving platter. Place
the casserole on top of the stove and add the potatoes. Simmer gently
for 5 minutes , turning the potatoes in the sauce. Season to taste with
salt and pepper. Add lemon jiuce and any juices from the chickens on
the platter. Swirl in remaining Tbsp. of butter
Remove the trussing and herbs from the chickens. Arrange the chickens
onthe platter and spoon potatoes and sauce around them. Sprinkle with
parsley before serving.
This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE