Cornish Hens Braised in the Style of Osso Buco

Name: Cornish Hens Braised in the Style of Osso Buco
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: 1 small carrot, thinly sliced; 1 recipe Orange Gremolata; 1 clove garlic, bruised; ½ cup reduced-sodium canned chicken broth, fat skimmed; 1 small onion, quartered; 1 cup dry white wine; 1 bay leaf; 1 can (14½ ounces) Italian-style plum tomatoes, with juice, coarsely chopped; 1 small rib celery, thinly sliced; Salt and Freshly ground black pepper; 2 Cornish hens, split in half, well trimmed with wing tips and tails discarded, rinsed and patted dry (about 1¾ pounds each)

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

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.

Ingredients

2 Cornish hens, split in half, well trimmed with wing tips and tails discarded, rinsed and patted dry (about 1¾ pounds each)
Salt and Freshly ground black pe

Method

Select a large wide Dutch oven or other stovetop-to-oven pot, preferably nonstick. 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.
Heat the oven to 350°F.
Add the onion, carrot, celery, and garlic to the pan. C