fancy chicken.

Wanted to make a fancy little dinner for the hubbs. Since I didn't have any lavender for this recipe, I decided to go for something equally "French": Herb de Provence. So with a little kitchen magic, I subbed this for that and tried my best with making *my* version of this dish. Turned out pretty, pretty tasty and not to shabby. :)

Game Hen with Roasted Root Veggies and Herb de Provence Velouté
(adapted from What Lolita Eats...)

3 tbsp cider vinegar
3 tbsp molasses
handful of Italian parsley, minced
2 large red potatoes, largely cubed
1 medium russet potato, largely cubed
10 baby carrots, cut in half
7 large radishes, quartered
1/2 onion, sliced thin

1 (24oz) Cornish game hen, deboned
3 tsp herb de provence, divided
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika

3 tbsp butter, divided
2 tbs flour
1/2 cup chicken stock
1/2 cup or so half and half

extra virgin olive oil
salt and pepper

Preheat oven to 400F.

Add vinegar, molasses, and Italian parsley in a large bowl. Season with salt, pepper, a little garlic powder, and a little onion powder, and some paprika. Whisk to combine. Toss in the potatoes, carrots, radishes, and onion to evenly coat he vegetables. Spread on a foil lined baking sheet and place in oven to bake. Flip and stir occasionally, for 45 minutes, or until they are tender enough to pierce with a fork.

Meanwhile, season hen with 2 tsp herb de provence, garlic powder, onion powder, and paprika. Add a couple splashes of olive oil and some salt and pepper. Rub the hen inside and out to thoroughly coat the bird with the spices. Set aside. Take a large oven-proof skillet and add about a tablespoons of olive oil and a large pat of butter. When the fats become frothy, place each bird carefully breast side down on the hot surface. Sear for about 7 minutes then carefully flip with tongs to sear and baste on the backsides.

Reduce oven heat to 350F. Place the skillet into the oven to roast for about 20 minutes, occasionally reaching in to baste the bird with their drippings.

As the hen and vegetables finish roasting, start the veloute. Make a roux with the remaining 2 tbsp butter whisked with flour over medium high heat. Add 1/2 cup of stock, some of the pan drippings from the hen, and bring to frothy boil. Whisk in the half and half and remaining 1 tsp herb de provence. Season with salt and pepper, and let simmer until thickened to desired consistency.

To serve, cut hen in half and drizzle with veloute with a side of the roasted vegetables. Makes 1 to 2 servings.