| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Vegetables | Mexican | Chicken, Mexican | 4 | Servings |
INGREDIENTS
| 4 | Cornish game hens, about 1 1/4 pounds | |
| 2 1/2 | c | Roasted Tomatillo-Chipotle Salsa, separate recipe |
| 1 | lb | Green beans, trimmed |
| 1 | lg | White onions, sliced 3/8" thick |
| 1/2 | c | Heavy cream |
| 1 | tb | Vegetable or olive oil |
| Salt, preferably coarse |
INSTRUCTIONS
Rinse the hens and pat dry. Set them in a bowl and coat with the Roasted Tomatillo-Chipotle Salsa. Cover and let stand at room temperature for 1 hour. In a large pot of boiling salted water, cook the green beans and onion slices until both are crisp-tender, about 4 minutes. Drain and spread out on a tray to cool. Preheat oven to 450-degrees. Scrape the marinade from the hens back into the bowl and stir in the cream. Set the hens, breast side up, in a large oiled roasting pan with the legs facing out. Brush hens with the oil, season with salt and roast in the middle of the oven for 15 minutes. Arrange the beans and onions around the hens, pour the marinade over and roast for about 20 minutes longer, or until the thigh juices run clear when pierced. Transfer the hens and vegetables to a serving platter and cover loosely with foil. Spoon off any fat from the pan sauce. Set the roasting pan over 2 burners on moderate heat and boil, scraping up any browned bits, for 1 minute. Season with salt. Spoon half of the sauce around the hens and serve with the remaining sauce. Posted to MC-Recipe Digest V1 #358 Recipe by: Food and Wine November 1996 From: Greg Hastings <ghasting@halcyon.com> Date: Sun, 29 Dec 1996 09:41:58 -0800
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