| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
Cornish, Hens |
2 |
Servings |
INGREDIENTS
|
|
Simple & elegant. Serve w/ |
|
|
California Sauvignon Blanc |
|
|
Or an Italian Pinot |
|
|
Grigio |
INSTRUCTIONS
2 cornish game hens, 1/2'd lengthwise, 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
cup dry white wine
1. Preheat oven to 350o. Season hens w/ basil, oregano, salt & pepper.
2. In a large frying pan, melt butter in oil over moderately high heat. Add
hens & saute, turning once, 4 minutes a side, until browned. Transfer to a
small baking dish.
3. Add shallots to pan, reduce heat to low & saute until soft, 1 1/2
minutes. Add white wine & bring to a boil, scraping up browned bits from
bottom of pan. Pour over hens.
4. Cover w/ foil & bake 20 minutes, basting occasionally w/ pan juices.
5. Reduce heat to 425o, uncover & bake 5 minutes until hens are tender &
skin is crisp.
Prep: 20 minutes Cook: 25 minutes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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