Lacquered Cornish Game Hen with Chanterelles & Haricot Verts

Quail can be hard to find in grocery stores, so we’ve adapted from the Salvador Dalí Box using Cornish game hens instead. These hens are smaller than typical chickens, about 1-2 pounds each, and are a crossbreed of White Rock and Cornish chickens. Because they’re petite, they can be served whole to each guest which eliminates the need for carving (less work, yay!) and makes for a dramatic, almost primal presentation.

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Lacquered Cornish Hens
serves 4

shopping list —

• 4 Cornish game hens

• aromatics, like thyme, rosemary, etc

• 2 lemons, halved

• salt

for the glaze —

• 2 cups good quality apple cider vinegar

• 2 cups sugar

for the Madeira cream —

• 16 oz button mushrooms, cleaned and sliced

• 2 shallots, sliced

• 4-6 cloves garlic, minced

• 4 tbsp butter

• 2 cups madeira

• 1 cup chicken stock

• 1 1/2 cups heavy cream

• 1 bunch thyme

• black pepper & salt

• sugar to taste

• sherry vinegar

equipment —

• small sauce pan

• pastry brush

• sauce pot or large skillet

• blender

• chinois

• sheet tray with a rack

• aluminum foil or parchment

• thermometer

steps —

for the glaze —

1. Bring the apple cider vinegar and sugar to a boil in a small sauce pan. Reduce the heat to medium or medium low and allow to cook down until it’s a little looser than the consistency of honey. Cool to room temperature.

for the Madeira cream —

1. Sweat the mushrooms, shallots, and thyme sprigs in the butter until the moisture has cooked out.

2. Season with salt, black pepper, and sugar to taste. Deglaze with the Madeira and reduce by half.

3. Add the chicken stock and reduce by about half.

4. Add the cream and allow to simmer for 30 minutes, stirring occasionally.

5. Remove the thyme stems. Blend on high until smooth and pass through a chinois. Adjust the seasoning and consistency if needed.

to prepare the chicken — 

1. Remove the giblets from the Cornish game hens if needed. Pat dry.

   *Chef Tip: Allow the birds to sit uncovered in the fridge overnight for extra crispy skin. If brining: two days before serving, brine overnight. The next day, remove from the brine and let sit uncovered in the refrigerator overnight to dry out.

2. About half an hour before cooking, pull out the game hens and place them on a baking sheet tray with a rack, breast side up. (I’d also recommend aluminum foil or parchment underneath for easy clean-up.)

3. Preheat the oven to 425ºF.

4. Season the birds all over, including the cavities, with salt. Stuff lemons, thyme, rosemary, or any aromatics inside the cavities.

5. Brush the apple cider vinegar glaze evenly on all the birds. You’ll continue to brush the birds with the glaze throughout roasting, so no need to be heavy-handed.

6. Roast the birds for 20 minutes, uncovered.

7. Drop the oven temperature down to 375ºF. Glaze the birds again, rotate them in the oven, and roast again for 15 minutes.

8. Repeat this again after 15 minutes, making sure to rotate them, especially if the oven has hot spots.* Glaze again, and roast for about 10 minutes more, or until the hens reach 165ºF or when the juices run clear. In total, roast the hens for about 1 hour.

   *If the hens are looking too brown, tent them with aluminum foil. Alternatively, drop the oven temperature down to 350ºF if needed, and roast for a little longer.

9. Allow to rest for at least 10 minutes before serving individually or carving for your guests.

The tarragon vinaigrette makes more than you need, but since you’re making a vinaigrette at home, extra is always better. You could also only add the tarragon to half to have a lovely sherry vinaigrette for weeknight dinners.

Chanterelles are in season from late spring to early fall. If needed, substitute your favorite mushroom, like cremini or oysters. I prefer to sweat chanterelles gently for this rather than brown or crisp them; they should be lightly glazed without caramelizing. Since the haricot verts are served cold, we’re skipping the extra butter glaze; too much fat can cause them to gel as they chill.

Chanterelles & Haricot Verts
serves 4

shopping list —

• 2# haricot verts

• 1# chanterelle mushrooms, cleaned and trimmed (substitute your favorite mushroom if chanterelles can’t be found)

• 2-3 tbsp butter

• 1-2 tbsp shallot, minced

• black pepper

• salt

for the tarragon vinaigrette — this will make more than the green beans need:)

• 52 grams sherry vinegar

• 20 grams Dijon mustard

• 10 grams salt

• 15 grams lemon juice

• 45 grams sugar

• 325 grams canola oil

• 2 grams fresh tarragon, finely chopped

• 15 grams roasted garlic puree optional

equipment —

• sauce pot

• ice bath

• medium mesh strainer, large slotted spoon, or tongs

• small saute pan or skillet

• immersion blender or blender

steps —

blanching & shocking —

1. Bring a pot of water up to a boil and season heavily with salt. Have the ice bath and mesh strainer nearby.

2. Once the water is at a boil, drop in your haricot verts, working in batches if needed. Blanch for about 2 minutes, or until the beans turn bright green and are tender but still crisp.

3. Pull the beans out with the mesh strainer and immediately shock in an ice bath. Bring the water back up to a boil, and repeat if working in batches.

4. Pull the beans out of the ice bath and pat dry. Refrigerate covered if making ahead.

for the chanterelles —

1. In a saute pan or skillet over medium heat, melt the butter and add the chanterelles. Allow to soften, tossing often.

2. Add the minced shallot, and cook for 2-3 minutes. Deglaze with white wine, chicken stock, or a splash of water. Toss the mushrooms until most of the liquid has evaporated. Season with salt and a splash of sherry vinegar.

for the vinaigrette —

1. Blend the sherry vinegar, Dijon mustard, salt, lemon juice, and sugar.

2. Slowly stream in the canola oil until the vinaigrette is emulsified and the consistency you like.

3. Fold in the fresh tarragon. Taste and adjust seasoning with either acid, salt, or sugar.

4. Store in a jar or deli container in the refrigerator.

toss & serve —

1. Toss the chilled green beans and chanterelles with the tarragon vinaigrette. Serve with the lacquered game hens.

Here’s a fact I think is fun: button, cremini, and portobello mushrooms are the same species (Agaricus bisporus) in different stages of growth.

Questions about the recipes? Email britt@parisdiningclub.com