Fricassee of Game Hen With Creamy Leeks and Vadouvan

Ingredients

FOR STOCK

• 2 tablespoons vegetable oil
• 6 cups cold water
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, crushed
• 3 large fresh thyme sprigs
• 1 whole clove
• 1 turkish bay leaf (or 1/2 California)
• 1/8 teaspoon black peppercorns

FOR FRICASSEE

• 3 Cornish hens, quartered, reserve backbones and wing tips for stock, removed with kitchen shears
• 2 tablespoons vegetable oil
• 6 leeks, about 3 pounds (3 cups chopped greens reserved for stock )
• 1/2 cup dry white wine
• 2/3 cup heavy cream
• 1/4 cup mixed spice (vadouvan)

VADOUVAN

• 2 lbs onions, cut into 1-inch pieces
• 1 lb shallot, halved
• 12 garlic cloves, peeled
• 1/4 cup vegetable oil
• 1 teaspoon fenugreek seeds
• 1 tablespoon thinly sliced fresh curry leaf (optional)
• 1 tablespoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon brown mustard seeds
• 3/4 teaspoon turmeric
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon hot red pepper flakes
• 1/4 teaspoon ground cloves

Directions

1. 1

   VADOUVAN:.

2. 2

   (Make ahead).

3. 3

   Preheat oven to 350°F with rack in middle.

4. 4

   Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl.

5. 5

   Repeat with shallots, then garlic.

6. 6

   Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.

7. 7

   Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.

8. 8

   Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible.

9. 9

   Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.

10. 10

    *COOKS NOTE: Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.

11. 11

    MAKE STOCK:

12. 12

    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.

13. 13

    Add water and bring to a boil, skimming froth occasionally. Add 3 cups reserved chopped leek greens, plus remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids.

14. 14

    Boil stock until reduced to about 2 cups.

15. 15

    MAKE FRICASSEE:

16. 16

    Pat hens dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers.

17. 17

    Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate.

18. 18

    Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash.

19. 19

    Pour off all but 1 tablespoon fat from skillet, then cook leeks with 1 1/2 teaspoons salt and 1/4 teaspoon pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes.

20. 20

    Add wine and bring to a boil.

21. 21

    Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper.

22. 22

    Gently simmer 10 minutes.

23. 23

    Remove parchment and simmer until hens are cooked through, about 10 minutes more.

24. 24

    Transfer hens to a platter and simmer sauce to thicken slightly if desired.

25. 25

    *COOKS NOTE: Fricassee can be made 1 day ahead and chilled. Reheat gently.