One of my favorite meals growing up and today: My mom’s pan fried Cornish hens. These were always a treat growing up. I know they were a lot of work, because my mom was always manning the pan and slowly turning each piece by hand so that each one equally browned. I am always shocked at how much flavor this dish brings with just bay leaves, salt & wine.
This creates some of the best pan juice I know if.
Grab that bread.
Ingredients
2 Cornish Hens [thawed fully if using frozen]
1/2 cup extra-virgin olive oil
6-8 Dried Bay Leaves
1/4 cup good white wine [used Pinot Grigio here]
Salt & pepper
Directions
Rinse & pat those Cornish hens dry. Place on cutting board and get ready to cut down into smaller pieces. I used some amazing new meat shears I got, but you can do this with a nice cleaver.
Salt & pepper both sides of the cut up chicken. I did this all in a sheet pan because it was the perfect size for this.
Heat 1/2 cup oil in large pan. Test oil for readiness by slowly taking a piece of chicken with tongs and slowly place in oil, if it sizzles, then start placing chicken in oil. Lower heat to medium/high.
Fry in oil 10 mins till slightly golden on side, turn over and start browning other side. You'll start to see the chicken brown....you're on the right track.
Once chicken starts to brown on both sides, add in bay leaves and work into oil to make sure bay leaves begin frying in oil. Fry an additional 10 mins.
Turn chickens frequently in oil until golden all around.
Lower heat and slowly pour white wine into pan.
Cook an additional 5 minutes, turning chicken frequently to baste into oil/wine mixture. Remove from heat.
Serve directly from pan with a spoon, because you will want to soak up all the pan juices.