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Epicurious
Gourmet

Fricassee of Game Hen with Creamy Leeks and Vadoum

By Paul Grimes

4.3

(9)

Image may contain Food Dish Meal and Bowl
Photo by Martyn Thompson

This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

Cooks' note:

Fricassee can be made 1 day ahead and chilled. Reheat gently.

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