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


40 min.


1 hr. 45 min.



Cook: 20 min.

Bake: 45 min.

Cost per recipe: $20.48 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Swanson® Unsalted Chicken Stock

    Swanson® Unsalted Chicken Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

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 white potato
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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.