Cornish Hen with Herbs and White Wine


I always get excited when I see food I’ve never cooked. When I moved to New York City I started seeing these little chickens everywhere in supermarkets around the city. I thought of giving it a try, using an old roman recipe, the “Pollo al tegame”. As usual, just a few ingredients, wisely combined to achieve amazing flavor. Bake some potatoes or some veggies and I can ensure your guests will be happy.

  • 1 Cornish Hen (or a small young chicken)
  • 1 little bunch of Sage
  • 1 little bunch of Rosemary
  • 3 Bay leaves
  • 4 cloves of garlic
  • Red hot chili pepper
  • 1 glass of dry white wine

Roughly cut the hen into pieces, keeping the skin on and throwing away the gizzards (I personally don’t like interiors, but you can keep them). Throw the chicken in a large non-sticky pan.

Add the herbs, the pealed cloves of garlic, the chili and some black pepper. Turn the flame on to medium-high and make sure to sear it properly. To me, chicken has to be well done, golden on the outside and juicy inside.

Turn the flame to high if needed, and keep tossing it to make it evenly charred. Once the chicken is charred, poor the white wine in the pan and let it evaporate, until it leaves a nice creamy gravy in the pan. It’s ready. I told you it was easy. Now bring it to the table and tell your guests that they can use their hands to eat, they’ll probably end up licking their fingers.



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