Champagne-Poached Cornish Game Hens with Artichokes, Potatoes, Spring Onions and Roasted Garlic

Campbell's Champagne-Poached Cornish Game Hens with Artichokes, Potatoes, Spring Onions and Roasted Garlic Recipe

When you're looking for a dish that's exquisite, elegant and easy, this is the dish for you.   It features distinctive ingredients like champagne, black truffle juice and aromatic vegetables - it's sure to impress!

At a glance

Prep

40 min.

Total

1 hr. 45 min.

Serves

2

Cook: 20 min.

Bake: 45 min.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Swanson® Unsalted Chicken Stock

    Swanson® Unsalted Chicken Stock

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What You'll Need

2 cups Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
1 cup champagne or other sparkling wine
1/2 cup black truffle juice
1 large leek, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 large carrot, peeled and chopped (about 1/2 cup)
2 cloves garlic, minced
2 sprigs fresh lemon thyme leaves
1 1/2 pounds cornish game hens (about 1 hen) or poussin (baby chicken)
2 artichoke hearts, cooked and sliced (about 1/2 cup)
1/4 cup diced cooked white potato, boiled or steamed
2 green onions, diagonally sliced (about 1/4 cup)
6 cloves roasted garlic
1 tablespoon unsalted butter

How to Make It

  • 1

    Heat the stock, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepan over medium-high heat. Add the hen to the saucepan and heat to a boil. Place the saucepan in the oven.

  • 2

    Bake at 350°F. for 45 minutes or until the hen is cooked through. Remove the hen from the saucepan and keep warm.

  • 3

    Place the stock mixture into a blender or food processor.  Cover and blend until the mixture is smooth. Pour the stock mixture through a sieve into the saucepan.  Cook over medium-high heat until the mixture is reduced slightly.

  • 4

    Stir the artichokes, potato, green onions, roasted garlic and butter in the saucepan and cook until the mixture is hot and bubbling.

  • 5

    Cut the hen in half lengthwise.  Place each half into a deep bowl. Spoon the vegetables and sauce over the hen halves.

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RID#27277

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