| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Cornish | June 1995 | 1 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 6 | Shallots, sliced | |
| 2 | Plum tomatoes, seeded | |
| chopped | ||
| 2 | Garlic cloves, sliced | |
| 1/2 | c | Dry white wine |
| 2 | Fresh thyme sprigs | |
| 1 | Bay leaf | |
| 2 | c | Canned unsalted beef broth |
| 2 | c | Plus 1 tablespoon canned |
| low-salt chicken | ||
| broth | ||
| 2 | t | Caraway seeds |
| 1 | t | Cornstarch |
| 2 | t | Caraway seeds |
| 1 | T | Butter |
| 1/4 | Head savoy cabbage, cored | |
| sliced | ||
| 1/2 | Onion, thinly sliced | |
| 1/2 | c | Canned low-salt chicken |
| broth | ||
| 2 | oz | Thinly sliced prosciutto |
| cut into thin | ||
| strips | ||
| 2 | Cornish game hens, quartered | |
| 1 1/4- | ||
| to 1 1/2-pound | ||
| 1 | T | Olive oil |
| 1 | c | Couscous, cooked according |
| to | ||
| package directions | ||
| 17 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
For Sauce: Heat oil in heavy large saucepan over medium-high heat. Add shallots, tomatoes and garlic; Saute 8 minutes. Add wine, thyme and bay leaf. Boil until liquid is reduced by half, about 5 minutes. Add beef broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce heat; simmer 45 minutes, stirring often. Strain sauce into heavy medium saucepan, pressing on solids. Boil until reduced to 2 cups, about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to sauce. Boil until slightly thickened, stirring often, about 5 minutes. Season with salt and pepper. For Cabbage: Tie caraway in cheesecloth square. Melt butter in heavy large skillet over medium-high heat. Add cabbage and onion; Saute until cabbage begins to wilt, about 3 minutes. Add broth and caraway bundle. Simmer until liquid evaporates, stirring often, about 5 minutes. Discard caraway bundle. Stir in prosciutto. Season with salt and pepper. For Hens: Preheat oven to 450F. Season hens with salt and pepper. Place on baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven temperature to 375F.; continue roasting until cooked through, about 30 minutes. Bring sauce to simmer. Rewarm cabbage over low heat, stirring often. Divide couscous among plates. Top with cabbage, then game hens. Spoon sauce over. Serves 4. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 2560 Calories (kcal); 136g Total Fat; (49% calories from fat); 143g Protein; 165g Carbohydrate; 710mg Cholesterol; 578mg Sodium Food Exchanges: 9 Grain(Starch); 16 Lean Meat; 5 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4198
Calories From Fat: 1380
Total Fat: 153.4g
Cholesterol: 748.9mg
Sodium: 8085.7mg
Potassium: 12323.3mg
Carbohydrates: 470.1g
Fiber: 90.8g
Sugar: 197g
Protein: 242g