Cornish Hens and Sauerkraut

An elegant but straightforward dish and an excellent introduction to sauerkraut. But steer clear of the canned stuff; instead, look for a bottled brand that contains no more than cabbage, salt, and water. This preparation also works well with pheasant, chicken, and duck.

4 Cornish hens, about 1 pound each

4 slices bacon, diced, or 3 tablespoons extra virgin olive oil

2 pounds sauerkraut

2 cloves

1 teaspoon juniper berries, crushed with the side of a Knife

1 sprig fresh thyme or a pinch dried thyme

1 bay leaf

1 cup dry white wine

Stock or water as needed

Salt and freshly ground black pepper

• Remove the backbone of the hens by cutting along their length on each side. Separate breast and leg quarters.
• Cook the bacon over medium heat in a large, deep ovenproof skillet until crisp, about 10 minutes, or heat the oil until it shimmers. Remove the bacon with a slotted spoon and reserve. Add the hen pieces to the bacon fat or olive oil and brown them on all sides. Meanwhile, rinse the sauerkraut in a colander and heat the oven to 300 F.
• When the bird is nicely browned, add the sauerkraut, cloves, juniper berries, thyme, bay leaf, and white wine to the skillet. Cook over medium heat until about half of the liquid has evaporated, about 10 minutes; move the skillet into the oven.
• Bake for about 30 minutes, stirring occasionally and adding liquid as needed to keep the sauerkraut just moist, until the legs are tender and the sauerkraut is slightly browned. Remove the skillet from the oven, then remove the cloves and bay leaf. Taste the sauce, adjust the seasoning, and serve hot or warm.

MAKES: 4 to 6 servings

TIME: About 2 hours