I'm not so sure about the one-hen-per-person ideathe portions may be too large, depending on the size of your hens, and your appetiteand when I made this they needed considerably more than twenty minutes in the oven, so be sure to test for doneness.
2 Cornish game hens, halved, backbones removed
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/8 tsp freshly ground pepper
1 Tbsp butter or margarine
1 Tbsp olive oil
2 shallots, finely chopped
1/2 c dry white wine
- Preheat oven to 350 degrees F. Season hens with basil, oregano, salt, and pepper.
- In a large frying pan, melt butter in oil over moderately high heat. Add hens and sauté, turning once, about 4 minutes each side or until browned. Transfer the hens to a small baking dish.
- Add shallots to frying pan, reduce heat to low, and sauté until soft, 1 to 2 minutes. Add the wine and bring to a boil, scraping up any browned bits from the pan bottom. Pour wine etc. over hens.
- Cover baking dish with foil and bake 20 minutes, basting occasionally with pan juices.
- Raise heat to 425 degrees F. Uncover dish and bake 5 minutes, until hens are tender and skin is crisp.
Cheryl Sedaker, 365 Ways to Cook Chicken. (New York: Harper & Row, 1986), 114.
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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson