CORNISH HENS WITH PORCINI MUSHROOMS AND MARSALA

 

 

This fricassee is excellent and reminds me my Mother’s recipes! Perfect anytime, you will be very happy you made it! Enjoy with a wonderful Pinot Noir from Burgundy, such as Cotes de Beaune!

 

Preparation: 30 min; cooking time: 1 hour 10 min.

Serving 4

 

2 Cornish hens, quartered

1 oz. dry porcini mushrooms

1 onion, chopped

Flour for coating the Cornish hens

1 tbsp. butter

2 tbsp. vegetable oil

½ cup Marsala wine

Salt and pepper

 

Fill up a medium bowl with warm water and soak the mushrooms 30 minutes. Keep the water where the mushrooms soaked because you will use it for the sauce. Filter the water through a strainer and set aside.

Remove the mushrooms from the bowl. Place them in a colander and rinse thoroughly. Pat dry and chop them very fine.

Wash the Cornish hens and pat dry. Season with salt and pepper and coat all pieces with flour.

Warm the butter and vegetable oil in a sauté pan on medium-high heat. Add all the pieces of Cornish hens and cook until they become golden brown. Add the onion and turn the pieces over. When the onion and poultry turn golden brown all over, add the Marsala wine. Cook 1 minute and add the Porcini mushrooms. Turn the pieces of Cornish hens over. Add 5 tbsp. of strained mushroom water and stir. Cover the pan. Reduce the heat to medium-low and simmer 1 hour or until the meat is very tender, turning the poultry over every 15 minutes.

You may add 2 to 3 tbsp. of mushroom water if needed.

Remove the excess fat from the pan before serving.

Serve with polenta and baby sweet peas.

 

Bon Appetit!