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Ingredients

• 1/4 cup  plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/4 pound  pancetta, finely chopped (1 cup)
• 3   medium leeks, white and pale green parts only, chopped
• 2   garlic cloves, minced
• 1/4 cup  dry white wine
• 6   red plums (1 pound), pitted and cut into 1/2-inch dice (2 cups)
• 2 cups  fresh bread crumbs
• 1/2 tablespoon  chopped thyme
• 1/2 cup  chopped parsley
•   Salt and freshly ground pepper
• 5 1-pound  Cornish hens
• 6 pounds  celery root, peeled and cut into 1/2-inch dice
• 2 cups  chicken stock

Description

The FourCoursemen's House-made Guanciale (cured Pork Jowl) Is Fabulous With These Tender Hens, But The Best Part Of The Dish May Be The Pan Juices, Flavored With Celery Root And Plums.

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