Active Time

　　1 hr

　　Total Time

　　1 3/4 hr (not including making vadouvan)

　　This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

　　

Ingredients

Makes 6 servings

　　

For stock:

2 tablespoons vegetable oil

　　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 garlic cloves, crushed

　　3 large thyme sprigs

　　1 whole clove

　　1 Turkish or 1/2 California bay leaf

　　1/8 teaspoon black peppercorns

　　

For fricassee:

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

　　2 tablespoons vegetable oil

　　6 leeks (about 3 pounds), greens reserved for stock

　　1/2 cup dry white wine

　　2/3 cup heavy cream

　　1/4 cup <epi recipelink="" id="243607">vadouvan</epi>

　　

Make stock:

Step 1

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 2 cups.

　　

Make fricassee:

Step 2

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

　　

Step 3

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 teaspoon 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.

　　Cooks' note:

　　Fricassee can be made 1 day ahead and chilled. Reheat gently.