This is a slow-cooked chicken or Cornish hen dish that is inspired by the Jewish cholent but avoids all its pitfalls - fatty meat, mushy barley etc. Dad and I made it up and it is delicious. Reminiscent of our beloved brisket.


  • 2 Cornish hens, skinned
  • 1 bottle Heintz chili sauce
  • 1 envelope Lipton onion soup mix
  • 1 large onion, very thinly sliced
  • olive oil for sautéing the onion
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper or paprika
  • 1 cup chicken stock


  1. Preheat the oven to 200F.
  2. Sauté the onion in the olive oil.
  3. Place the hens in a Le Crueset or Dutch oven. Season them with salt, pepper and/or paprika. Make sauce from the remaining ingredients. Pour over the hens. Bake 6-12 hours.
  4. If the sauce is too watery boil is down a bit. It typically thickens within 5 minutes.

Additional Notes

Skinning the hens is optional. The skin won't get crispy so I take it off in the first place.