These juicy hens, simmered in a garlicky wine sauce, are fall-apart tender when they emerge after less than half an hour in the pressure cooker. For a special dinner, stuff them with FRUITED WILD RICE and cook the hens for an additional seven minutes.
SERVES: 2
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- Two 1- to 1 1/2-pound Cornish game hens
- 1 teaspoon salt, plus more if needed
- ½ teaspoon freshly ground black pepper, plus more if needed
- 8 garlic cloves, peeled and left whole
- 2 bay leaves
- 2 teaspoons finely chopped fresh thyme
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
- ½ cup chicken stock or store-bought chicken broth
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- ¼ cup finely chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Sprinkle the hens evenly inside and out with the salt and pepper. Brown the hens, one at a time, in the pressure cooker, removing them to a plate when they are done. Add the garlic, bay leaves, and thyme to the pot and cook until fragrant, about 1 minute. Pour in the wine and stock and arrange the hens in the pot. Lock the lid in place and cook at high pressure for 7 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the hens, transfer to a serving platter, and cover loosely with aluminum foil.
- Strain the sauce into a saucepan, pushing down on the garlic to push it through the sieve. Discard any solids and bring the sauce to a boil. In a small bowl, stir the butter with the flour and whisk into the sauce. Return to a boil, reduce the heat, and simmer, whisking, until thickened. Stir in the parsley and remove from the heat. Taste the sauce for seasoning and add more salt and pepper if necessary. Spoon some of the sauce over the hens and pass the rest on the side.
