YIELD: 4 servings

olive oil or fat of choice, as needed
2 (22 oz. ea.) glove-boned Cornish hens
7 parts salt to 1 part white pepper, as needed
5 cloves garlic, minced
5 scallions, green and white parts, sliced
1 ea. green, yellow and red bell pepper, julienned
2 cups, 2 oz. chicken stock
low-sodium soy sauce, as needed arrowroot, as needed

1. In a preheated pot large enough to contain both birds, add enough oil/fat to cover the bottom of the pot.

2. Season birds on both sides with salt-and-pepper mixture. When oil is very hot, sear birds, breast side down, to desired color. Turn; sear the other side.

3. Remove birds from pot. Remove any excess fat. Sweat garlic and scallions in remaining fat for 30 seconds. Add peppers. Saute peppers, garlic and scallions for 1 to 2 minutes.

4. Move vegetables to the outer edges of the pot. Deglaze with 2 cups of chicken stock. Bring stock to a simmer, mixing vegetables into stock.

5. Add birds back to the pot. Cover and cook until birds are done (165°F when meat thermometer is inserted in the thickest part of the thigh away from the bone).

6. Remove birds to a platter and reserve warm. Using a chinois, strain the vegetables from the pan juices and reserve warm.

7. In a small saucepan, bring pan juices to a boil, skimming off any scum. Adjust seasoning with soy sauce to taste. Thicken with arrowroot (about 1 Tbsp.) and remaining cold chicken stock to desired consistency.

8. Divide peppers evenly among 2 plates. Place 1 bird atop peppers on each plate; top with desired sauce.

Recipe: Mike Artlip, CEC, CCE, CHE, Kendall College, Chicago. Photo: Eric Futran