Ingredients

• 2 cups swanson chicken stock
• 1 cup champagne or 1 cup other sparkling wine
• 1/2 cup black truffle juice
• 1 large leek, chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 1 large carrot, chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 2 sprigs fresh lemon thyme leaves
• 1 Cornish hens (about 1 1/2 pounds) or 1 poussin (baby chicken)
• 2 artichoke hearts, cooked and sliced (about 1/2 cup)
• 1/4 cup diced cooked potato
• 2 green onions, diagonally sliced (about 1/4 cup)
• 6 roasted garlic cloves
• 1 tablespoon unsalted butter

Instructions

1. Heat the stock, champagne, truffle juice, leek, celery, carrot, garlic and thyme in an oven-safe 4-quart saucepan over medium-high heat. Add the hen to the saucepan and heat to a boil. Place the saucepan in the oven.

2. Bake at 350°F for 45 minutes or until the hen is cooked through. Remove the hen from the saucepan and keep warm.

3. Place the stock mixture into a blender or food processor. Cover and blend until the mixture is smooth. Pour the stock mixture through a sieve into the saucepan. Cook over medium-high heat until the mixture is reduced slightly.

4. Stir the artichokes, potatoes, green onions, roasted garlic and butter in the saucepan and cook until the mixture is hot and bubbling.

5. Cut the hen in half lengthwise. Place each half into a deep bowl. Spoon the vegetables and sauce over the hen halves.