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
- Preheat the oven to 200F.
- Sauté the onion in the olive oil.
- 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.
- If the sauce is too watery boil is down a bit. It typically thickens within 5 minutes.
Skinning the hens is optional. The skin won't get crispy so I take it off in the first place.