2022 Vuelta - Stage 19: Talavera de la Reina.
So, can anyone tell me what’s going on in La Vuelta? As mentioned in my prior post today…yeah, two posts today!...I have been insanely busy with life and work. I’ve watched about 40 minutes of this race, in total, over three weeks. I think I need to make an adjustment after this weekend. I am now coaching 2 soccer teams this fall, which takes up about 5 nights of the week. I typically travel 1 day a week and then play hockey on the weekends. I also have a job! Am I saying this is the end of the blog? I don’t think so. I mean when I started this about 2 years ago, I did say: “I’ll give it 2 years and see what happens.” I have learned so much, but it has taken a lot of time and effort with no “next level” being apparent. I do need some sort of break and time to reset my mind and new path.
Anyway, today’s stage specific dish is BANGIN! The best part is that it’s super simple to make and a 1-skillet wonder. The broth that develops is really good and very similar to the broth in my wife’s favorite matzo ball soup, but comes together much, much faster. It is a perfect meal for the upcoming season.
Skillet Roasted Cornish Hens
2 Cornish hens
Olive oil
Onion, diced
2 large carrots, peeled and sliced thin
6 garlic cloves, peeled and halved horizontally
1 cup dry white wine
1 cup water
3 bay leaves
2 thyme sprigs
10 black peppercorns
In a skillet, heat 3 tablespoons of oil, over medium-high heat. Season the hens with kosher salt and black pepper and brown on each side, about 8-10 minutes total. Remove from the skillet and set aside.
Add the diced vegetables to the skillet with a pinch of salt, reduce the heat to medium-low, and cook until softened, about 10 minutes.
Pour in the wine, water, herbs, and peppercorns. Return the heat to medium-high and bring to a boil. Add in the reserved hens breast-side down. Cover the skillet, and reduce the heat to medium-low, to maintain a simmer. If your skillet doesn’t have a lid, just use foil and crimp around the edges of the pan and the handle.
Cook for about 30 minutes, flipping the hens over after 20 minutes. After 30 minutes, ensure the hens register about 165 in the thigh meat. Remove the hens to a platter. If the stock is still very loose, increase the heat to medium-high and reduce for about 10 minutes.
While the stock reduces, preheat the broiler. Place the hens back into the skillet, breast-side up and cook under the broiler to return the skin to its crisped, browned glory.
To serve, using kitchen shears, cut out the back bone, then split the bird down the breast bone. Spoon some sauce and vegetables onto a plate and top with half of a hen.
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