Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Cornish Hen has very tender meat and does not need to be stewed – it can be grilled, roasted , poached or sautéed.
However, once in a while I like to braise (stew) one because of the delicious sauce this cooking method will produce. So then, this is what I had for lunch today, accompanied by a tall glass of iced tea. (No more booze for me, at least for the moment 🙂

Bon Appetit ! Life is Good !
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Preparation :
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season 8-cut chicken with salt, cayenne pepper and granulated garlic in olive oil until golden brown

add onions, saute until translucent

add chorizo, saute until starting to brown

add diced red peppers, garlic paste and scallions, saute one minute

deglaze with merlot, add small blanched potatoes, chopped tomatoes with their juices, cannelini beans and straw mushrooms

simmer until sauce sliightly thickens and chicken is cooked through, about 15 minutes

simmer until sauce slightly thickens and chicken is cooked through, about 15 minutes

add grated asiago cheese, check / adjust seasoning

to serve, sprinkle with chopped cilantro

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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7 comments

Greetings from Texas Hans:

Glad to see you back, we missed you, and hope all is well with you.
We look forward to many more years of the Chef’s Opinion, your expertise and
knowledge of the Culinary World, is a treasure, and your commitment to
help us all follow your many recipes and kitchen tools of the trade, is
monumental. With good wishes and many happy times in the kitchen, where
you excel with the very best in food and beverages of the world.

All the best in hospitality,

John R.Vicente CHA/3-Diamond
Managing Director
Mid-Cities Lodging Associates

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Hans Susser says:

August 4, 2014 at 4:44 pm

Thank you John. I am happy to be able to post again, although I will cut down a bit on the frequency. I think maybe once or twice a week 🙂 Cheers

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