Fricassé på hönsfågel med krämiga purjolökar och Vadoum

Ingredients for Fricassee of Game Hen with Creamy Leeks and Vadoum

• 2 matskedar vegetabilisk olja

• Backbones and wing tips from 3 Cornish hens

• 6 cups cold water

• 3 cups chopped reserved leek greens (see below)

• 1 medium carrot, finely chopped

• 1 celery rib, finely chopped

• 2 vitlöksklyftor, krossade

• 3 large thyme sprigs

• 1 whole clove

• 1 Turkish or 1/2 California bay leaf

• 1/8 teaspoons black peppercorns

• 3 Cornish hens, quartered, backbones and wing tips removed with kitchen shears

• 2 matskedar vegetabilisk olja

• 6 leeks (about 1.4kg ), greens reserved for stock

• 120ml dry white wine

• 160ml double cream

• 60ml vadouvan

Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids. Boil stock until reduced to about 300g .

Pat hens dry and season with 1 teaspoon salt and 1/2 teaspoons pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate.

Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. Pour off all but 1 tablespoon fat from skillet, then cook leeks with 1 1/2 teaspoons salt and 1/4 teaspoons pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes. Add wine and bring to a boil. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. Gently simmer 10 minutes. Remove parchment and simmer until hens are cooked through, about 10 minutes more. Transfer hens to a platter and simmer sauce to thicken slightly if desired.

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