Cornish Hen and Chestnut stew
INGREDIENTS
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1 stick celery, chopped (choose a head of celery with decent leaves, which you can use as decoration)
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1 small leek, greens trimmed, bulb split, rinsed and chopped
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1 carrot, peeled and chopped
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1 onion, chopped
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2 cloves garlic, minced
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3 cups red wine
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16 very thin slices streaky bacon
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4 Cornish hens, halved (or 8 chicken thighs)
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2 tablespoons olive oil
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1 1/2 teaspoons all-purpose flour
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12 pearl onions, peeled
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2 sticks celery, chopped diagonally
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2 tablespoons port
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2 tablespoons red currant jelly
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1 cup heavy cream
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2 tablespoons butter
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1 1/2 teaspoons caster sugar*
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1 small tin cooked chestnuts (not puree)
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*Available at speciality food stores
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