Fricassee of Game Hen with Creamy Leeks and Vadoum
Fricassee of Game Hen with Creamy Leeks and Vadoum is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oil in a heavy medium pot over medium-high heat until it shimmers.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oil in a heavy medium pot over medium-high heat until it shimmers.
Cook backbones and wing tips until well browned on all sides.
Add water and bring to a boil, skimming froth occasionally.
Add remaining ingredients and boil, uncovered, 30 minutes.
Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids.
Boil stock until reduced to about 2 cups.
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.
Brown hens in batches (without crowding), turning once, about 8 minutes per batch.
Transfer to a plate.
Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash.
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.
Add wine and bring to a boil.
Stir in stock, cream, and vadouvan.
Nestle hens, skin sides up, into leeks.
Cover with a round of parchment paper.
Gently simmer 10 minutes.
Remove parchment and simmer until hens are cooked through, about 10 minutes more.
Transfer hens to a platter and simmer sauce to thicken slightly if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.