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Braised Cornish Game Hens with Bacon and Cabbage

2 (1 to 1 1/2 pounds each)Cornish game hens
kosher salt
3 tablespoonsolive oil
1leek (white part only) thinly sliced
4 slicesthick-cut bacon, cut into 1/2" dice
2 large clovesgarlic, minced
1 smallSavoy cabbage, cored and thinly sliced
1/2 cupdry white wine
3/4 cuplow-sodium chicken broth
2 sprigsfresh thyme
2 cupscooked or canned cannellini beans, drained
freshly ground black pepper
1/2 cupchopped flat leaf parsley
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Braised Cornish Game Hens with Bacon and Cabbage - Equipment List

Tongs
Carving Set

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Braised Cornish Game Hens with Bacon and Cabbage - Instructions

Season the game hens generously on all sides with salt.

Warm the olive oil in a Dutch oven set over medium-high heat until shimmering but not smoking. Add the
game hens and brown on all sides, about 4 to 5 minutes per side. Transfer the game hens to a large plate
and set aside.

Reduce the heat to medium, add the leeks to the pot, and cook, stirring occasionally, until slightly
softened and translucent, about 1 to 2 minutes. Add the bacon and cook until golden brown and fragrant,
about 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the cabbage,
lightly salt and toss to coat with the bacon fat. Cook until the cabbage is slightly wilted, 2 to 3
minutes.

Increase the heat to high, add the wine and bring to a boil. Scrape the bottom of pan with a wooden
spoon to loosen any brown bits. Stir in the chicken broth and thyme. Lower the heat to medium and place
the game hens and any accumulated juices on top of the cabbage. Bring to a simmer over medium heat,
cover and cook for 20 minutes or until the juices run clear and the hens register 165 F on an
instant-read thermometer.

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Braised Cornish Game Hens with Bacon and Cabbage - Instructions Continued


Transfer the game hens to a carving board and cover with foil to keep warm. Add the cannellini beans to
the pot, stir to incorporate with the cabbage and warm over low heat. Season to taste with salt and
pepper. Sprinkle with parsley.

Using a carving knife, cut the game hens in half through the breastbone. Serve with the cabbage, beans
and bacon.

Makes 2 to 4 servings

CHEFS™ Kitchen

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