Cornish Hen Spring Stew with Asparagus and Tarragon

• 3 Cornish hens, about 5 pounds total
• 3 tablespoons cooking oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 1/2 cup dry white wine
• 3 cups Chicken Stock, or canned low-sodium chicken broth
• 1/2 cup plus 1 tablespoon flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 1 tablespoon butter
• 4 shallots, chopped
• 1 1/2 pounds asparagus, peeled and cut into 1-inch lengths
• 1 cup fresh or frozen petite peas
• 1 cup heavy cream
• 1 teaspoon grated lemon zest
• 2 tablespoons chopped fresh tarragon

1. Cut away the backs from the Cornish hens.
2. Cut each hen into quarters.
3. In a large pot, heat 1 tablespoon of the oil over moderately high heat.
4. Add the backs and cook until very brown, about 8 minutes.
5. Discard all but a teaspoon of fat.
6. Add the onion, carrot and celery and cook 3 minutes longer.
7. Add the wine and simmer 2 minutes, scraping the bottom of the pan to dislodge any brown bits.
8. Add the stock.
9. Bring to a boil and simmer until the stock has reduced to 2 cups.
10. Strain the stock.
11. Press the vegetables and bones firmly to get all the liquid.
12. Set the stock aside.
13. Combine 1/2 cup of the flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
14. Dredge each hen quarter in the seasoned flour.
15. In a frying pan, heat the remaining 2 tablespoons oil over moderately high heat.
16. Add some of the Cornish hen quarters and cook until brown, about 4 minutes per side.
17. Remove.
18. Brown the remaining quarters.
19. In a large pot, heat the butter over moderate heat.
20. Add the shallots and cook until beginning to turn golden, about 3 minutes.
21. Add the remaining 1 tablespoon flour and cook, stirring, for 2 minutes.
22. Add the hens with any juice that has accumulated, the reserved stock and the remaining 1 teaspoon salt.
23. Bring to a simmer over moderate heat.
24. Reduce the heat and cook, covered, at a bare simmer for 5 minutes.
25. Add the asparagus and fresh peas, if using.
26. Simmer until the hens are just done and the vegetables are tender, about 5 minutes longer.
27. Add the frozen peas, if using, the cream, lemon zest, tarragon and remaining 1/4 teaspoon pepper.
28. Bring back to a simmer and serve.

cornish hens, cooking oil, onion, carrot, celery, white wine, chicken, flour, salt, freshground black pepper, butter, shallots, lengths, peas, heavy cream, lemon zest, tarragon

Taken from www.foodandwine.com/recipes/cornish-hen-spring-stew-with-asparagus-and-tarragon (may not work)