Recipe

Champagne-poached Cornish Game Hens With Artichokes Potatoes Spring Onions And Roasted Garlicfrom Campbells Kitchen Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago A truly special dish for a Valentine candlelight supper for 2. Prep:40m Cook:45m Servings:2	Mystic_rive
	garlicky and delicious

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Ingredients

1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

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)

1 clove garlic, minced

2 sprigs fresh lemon thyme leaves

1 Cornish game hen (about 1 1/2 lb.) or poussin (baby chicken)

2 artichoke hearts, cooked and sliced (about 1/2 cup)

1/4 cup diced cooked potato

2 green onions, diagonally sliced (about 1/4 cup)

6 cloves garlic, roasted

1 tbsp. unsalted butter

Directions

Heat the broth, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepot over high heat. Add the hen. Season as desired. Heat to a boil. Place the pot in the oven.

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

Place the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Pour the broth mixture through fine mesh strainer into the saucepot. Cook over high heat until the mixture is reduced slightly.

Add the artichokes, potatoes, green onions and roasted garlic to the saucepot. Stir in the butter.

Cut the hen in half and place each half in 1 deep bowl. Spoon vegetables and sauce over hens.

TIP: * The internal temperature of the hen should be 180dF.

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