Le Coq au Vin with Cornish Hens | TahoeDailyTribune.com

Le Coq au Vin with Cornish Hens

Mirabelle's owner/chef Camillo Schartz

3 deboned Cornish hens (24 oz. each)

1 diced medium onion

1 diced medium carrot

1 diced celery stalk

6 peeled garlic cloves

12 oz quartered crimini mushrooms

4 branches of parsley

3 bay leaves

1 tsp. of whole thyme

Salt, black ground pepper

2 cups of good red table wine

2 cups of veal stock or 3 beef cubes and 2 cups of warm water

oil, butter and flour

Pour 1 1/2 oz oil and a little butter in a 5 to 6 quart heavy duty pot, and put it on high heat. When oil is hot add 5 pieces of hen and brown nicely on both sides, then take out, repeat process until all meat is done. Add the vegetables, garlic and mushrooms and let them brown a little, stirring occasionally with a wooden spatula or spoon. Then add 1 oz. of flour, stir well, lower the heat. Pour in the wine and veal stock, stir again and bring to a boil. Add 1 tsp. of salt 1/2 tsp. of pepper, bay leaves, thyme and parsley. Add the meat, cover and let simmer for 8 to 10 minutes. Take out the meat and keep it warm in a deep plater. Reduce the sauce a little bit. Taste for seasonings, some cornstarch may be used to thicken the sauce. Pour over meat and serve.

Makes 4 servings.

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