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Braised Game Hen with Root Vegetables and Herbs

This braised game hen dish combines tender, flavorful poultry with sweet and earthy root vegetables, slow-cooked in a fragrant herb and white wine sauce. The result is a rich, aromatic entrée with fall-off-the-bone tenderness and a glossy, flavorful braising liquid that clings to the meat and vegetables.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: French-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 game hens cleaned and patted dry
  • 2 cups root vegetables carrots, parsnips, turnips, chopped
  • 2 tablespoons olive oil for searing
  • 1 cup white wine for deglazing
  • 2 cups chicken stock or vegetable stock
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 2 sprigs fresh rosemary or 1 teaspoon dried
  • to taste salt & pepper for seasoning

Equipment

  • Heavy ovenproof pot or Dutch oven
  • Sharp knife
  • Wooden spoon
  • Meat thermometer
  • Basting brush

Method
 

  1. Preheat your oven to 160°C (320°F). Set a heavy ovenproof pot or Dutch oven on the stove over medium heat.
  2. Pat the game hens dry with paper towels, then generously season them with salt and pepper all over.
  3. Add a tablespoon of olive oil to the hot pot, then carefully place the hens in the pan, breast side down. Sear until golden brown, about 4 minutes per side, listening for a satisfying sizzle and checking for a deep, crisp color.
  4. Once browned on all sides, remove the hens and set aside on a plate. Add the chopped root vegetables to the same pot and cook for about 8-10 minutes, stirring occasionally, until they start to caramelize around the edges and soften slightly.
  5. Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce slightly, about 2-3 minutes, until fragrant.
  6. Return the game hens to the pot, nestling them among the vegetables. Add the herbs and pour in the chicken stock, ensuring the hens are partially submerged.
  7. Cover the pot with a lid and transfer it to the preheated oven. Braise for about 1 hour, or until the hens are tender and the meat easily pulls away from the bone when tested with a fork.
  8. Remove the pot from the oven and let the hens rest for 10 minutes, uncovered, to allow the juices to redistribute and the sauce to thicken slightly.
  9. Skim any excess fat from the surface of the braising liquid if desired, then spoon the rich sauce along with the vegetables over the hens.
  10. Garnish with a sprinkle of fresh herbs and serve hot, enjoying the tender meat and flavorful vegetables coated in the aromatic sauce.

Notes

For an extra layer of flavor, add a splash of apple cider in place of white wine. Ensure the hens are cooked to an internal temperature of 165°F for safety. This dish pairs beautifully with crusty bread or mashed potatoes.