Fricassee of Game Hen with Creamy Leeks and Vadouvan
Delight your taste buds with this Fricassee of Game Hen with Creamy Leeks and Vadouvan, a luxurious yet approachable dish that combines tender, golden-seared game hen with a rich and aromatic sauce. The star of this recipe is the vadouvan spice blend, a French-inspired curry mix that lends a warm, subtly sweet depth to the creamy leeks and shallots. Wine is used to deglaze the pan, infusing the dish with brightness before a touch of heavy cream brings everything together in velvety harmony. Perfectly balanced with fresh thyme and a garnish of parsley, this fricassee is a show-stopping centerpiece for a dinner party or an indulgent weekend meal. Serve with crusty bread or whipped mashed potatoes to soak up every last drop of the fragrant sauce.
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Recipe Information
Ingredients
- 2 whole (about 1-1.5 lbs each, halved) Game hen
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 medium Leeks, cleaned and sliced (white and light green parts only)
- 2 small Shallots, minced
- 3 cloves Garlic, minced
- 1 tablespoon Vadouvan spice blend
- 0.5 cup Dry white wine
- 1.5 cups Chicken stock
- 0.5 cup Heavy cream
- 3 Fresh thyme sprigs
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Halve the game hens along the backbone and season both sides with salt and black pepper. Lightly dredge in flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, sear the game hen halves skin-side down until golden brown, about 4-5 minutes per side. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the leeks and shallots, cooking until softened and fragrant, about 6-8 minutes. Stir in the garlic and cook for an additional minute.
Sprinkle the vadouvan spice blend over the leeks and stir to coat evenly. Cook for 1-2 minutes to toast the spices and release their aroma.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-4 minutes.
Return the game hen halves to the skillet, nestling them into the leek mixture. Pour in the chicken stock and add the thyme sprigs and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the game hen is tender and fully cooked (internal temperature of 165°F).
Remove the game hen and keep warm on a plate. Discard the thyme sprigs and bay leaf from the sauce.
Stir the heavy cream into the skillet and cook over medium heat until the sauce thickens slightly, about 5 minutes. Adjust seasoning with additional salt and pepper, if needed.
Return the game hen to the skillet to warm through. Garnish with fresh parsley before serving.
Serve the fricassee hot, accompanied by crusty bread or creamy mashed potatoes to soak up the luscious sauce.
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 1642 mg | 547% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.9 g | ||
| Protein | 339.2 g | 678% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 336 mg | 26% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3817 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
