CORNISH HENS IN AUTUMN FRUIT
Beryl
ingredients
- 8 Cornish game hens (about 1# each)
- 12 large Garlic cloves, finely minced
- 4 Tbsp. Oregano, dried
- Salt to taste
- Pepper to taste
- 1 C Red wine vinegar
- 1/2 C Olive oil
- 1 C Prunes, pitted
- 1 C dried Apricots
- 1 C Green olives, pitted
- 1/2 C Capers (+ a bit of the juice)
- 8 Bay leaves
- 1 C Brown sugar
- 1 C white wine, dry
- 4 Tbsp. Italian parsley, chopped
directions
- 1
Clean hens well under cold water, Pat dry.
- 2
In a large bowl, combine garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Place hens in marinade making sure they are coated with the marinade. Cover and refrigerate overnight to marinate.
- 3
Preheat oven to 350°F. Arrange game hens in 1 or 2 shallow roasting pans. Spoon marinade over the hens. Sprinkle evenly with the brown sugar and pour wine around them.
- 4
Bake for 1 to 1 1/4 hours, basting frequently, until golden. Juice should look clear when a thigh is pricked with a fork. Transfer hems, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining juices in a sauce boat.
notes
A great dish for company. Serve with a wild rice pilaf
Source: Beryl
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews