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1
To marinate the meat: Combine the celery, leek, carrot, onion, celery, and wine in a large bowl.
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2
Wrap 2 slices of bacon around each half-hen then secure with a toothpick or kitchen string.
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3
Put the hens in the marinade, cover and refrigerate overnight.
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4
Preheat the oven to 325 degrees F
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5
To begin the stew: Remove the hens from the marinade and blot them dry with paper towels.
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6
Strain the marinade into a bowl and reserve.
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7
Reserve the vegetables separately.
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8
Heat the oil in a heavy casserole over medium-high heat.
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9
Working in batches, brown the Cornish hens on all sides, about 15 minutes per batch.
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10
Set the browned birds aside and add the reserved marinated vegetables to the pot.
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11
Turn the vegetables once or twice in the oil then sprinkle them with the flour.
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12
Cook, stirring frequently until the flour smells toasted, about 3 minutes, then add the reserved marinade.
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13
Bring the marinade to a boil.
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14
Reduce the heat to medium-low.
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15
Return the Cornish hens to the pot, cover, and braise in the oven until the hens are well-cooked, about 45 minutes.
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16
Meanwhile, prepare the vegetables.
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17
Bring a large pot of salted water to a boil over high heat.
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18
Cook the onions until they are just tender, about 7 minutes, then remove them with a slotted spoon.
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19
Add the celery to the pot and cook until it too is tender, about 3 minutes.
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20
Refresh the celery in ice water.
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21
Set the celery and onions aside.
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22
Finishing the stew: When the Cornish hens are ready, transfer them to a serving plate and remove the toothpicks or string.
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23
Strain the braising liquid through a fine sieve.
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24
Pour the strained liquid into a large skillet and warm over low heat.
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25
Stir in the port, the red currant jelly and the cream.
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26
Keep the sauce warm over low heat.
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27
Melt the butter with the sugar in a medium skillet over medium-high heat.
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28
Add the onions, chestnuts and celery pieces.
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29
Glaze the vegetables, turning them over in the caramel for 2 to 5 minutes.
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30
To serve, spoon sauce over the Cornish hens then surround with glazed vegetables.
