Cornish Hens Braised in the Style of Osso Buco

From Lighter, Quicker, Better by Richard Sax and Marie Simmons (William Morrow, 1995)

The flavorings of osso buco, the Milanese dish of veal shanks braised in tomatoes, wine, broth, vegetables, and herbs, are used to cook Cornish hens. Prepared this way, half a +Cornish hen will be enough for each person, along with polenta, potatoes, rice, or a small pasta. Moisten everything with the aromatic braising liquid.

2 Cornish hens, about 1 1/2 pounds each, split in half, rinsed and dried

Coarse salt and freshly ground pepper

1 small onion, trimmed and quartered

1 small carrot, trimmed, pared and sliced thin

1 small rib celery, trimmed and sliced thin

1 clove garlic, bruised

1 cup dry white wine

1 can (13 ounces) Italian-style plum tomatoes with juices,    chopped coarse

1/2 cup chicken broth (preferably unsalted), defatted

1 bay leaf

Orange Gremolata

Soft-cooked polenta, boiled potatoes, orzo, or rice (optional accompaniments)

1. Select a large wide Dutch oven or other stovetop-to-oven pot, preferably non-stick.  Season the hens with salt and pepper.  Brown the hens on both sides over medium heat, about 5 minutes per side.  Transfer the hens to a platter and wipe the fat from the pot with paper towels. 

2. Heat the oven to 350^oF. 

3.  Add the onion, carrot, celery, and garlic to the pan, Cover and cook the

vegetables over medium-low heat until tender, stirring once or twice, about 10 minutes.  Add the wine and bring to a boil. Boil the wine over high heat until reduced by half, about 5 minutes.  Stir in the tomatoes, broth and bay leaf.

3. Return the hens to the pan, spooning the tomatoes and vegetables over them.  Cover and cook in the oven for 25 minutes, or until the hens are tender when you poke a thigh with a knife blade or fork.  Transfer hens to a deep platter and set aside, loosely covered with foil to keep warm.  Blot any fat from the rich cooking liquid with a folded paper towel and correct the seasonings.

4. Sprinkle the hens with gremolata and serve at once, with a side dish of soft polenta, boiled potatoes, rice, or orzo.

Makes 4 servings

Orange Gremolata

Gather together 1 leafy sprig of parsley, 1 strip (1/2 x 2 inches) orange zest and 1 garlic clove on a cutting surface and finely chop all together.