Cornish Game Hens Canzanese
Published May 3, 2008
Tom Schierlitz for The New York Times. Food stylist: Susan Spungen.
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Ingredients
FOR THE HENS
2 Cornish hens (1 *pounds each), quartered
Salt
Freshly ground black pepper
¼ pound thinly sliced lardo, pancetta or prosciutto, diced
5 cloves garlic, lightly crushed
3 sprigs rosemary
3 dried red chilis, broken
1 cup white wine
½ stick butter, cubed and kept cold
FOR THE SALAD
1 ½ ounces thinly sliced prosciutto di Parma, cut into thin strips
½ pound arugula
⅓ cup fresh currants
Extra-virgin olive oil
Fleur de sel
Nutritional analysis per serving (4 servings)
8 grams carbs; 286 milligrams cholesterol; 819 calories; 26 grams monosaturated fat; 9 grams polyunsaturated fat; 21 grams saturated fat; 61 grams fat; 2 grams fiber; 1029 milligrams sodium; 48 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the hens with salt and pepper. Spread the lardo in the base of a large skillet set over medium heat. Add 2 of the garlic cloves, and cook, rendering the fat, until the lardo just begins to brown. Discard the garlic.
- Step 2
Increase heat to medium-high and add the hens, skin side down. Cook until skin is golden. Add 2 of the rosemary sprigs, the chilies and the remaining garlic. Turn the hens and add * cup of wine. Cover, lower the heat to medium-low and simmer for 6 minutes. Remove the breast pieces and let the legs simmer for another 5 minutes.
- Step 3
Meanwhile, make the salad: combine the prosciutto, arugula and currants in a bowl. Sprinkle with 1 tablespoon olive oil and toss to mix. Season with fleur de sel, and add more olive oil, if needed.
- Step 4
Remove the lid from the skillet and discard the rosemary. Return the breasts, skin side up to the skillet and pour in the remaining wine. Boil down the juices and baste the hen parts for 1 minute. Pull the pan off the heat, add the butter and swirl to incorporate it.
- Step 5
To serve, sprinkle the hens with rosemary leaves from the remaining sprig, spoon over a little sauce and accompany each piece with some salad.
Private Notes
Comments
At the asterisk, the printed recipe calls for 3/4 cup of wine. Add the remaining 1/4 cup in Step 4.
Wow!
I bought a pair of game hens a couple of weeks ago with the intention of doing them the same old baked in the oven way. Instead, I did this recipe and boy am I glad I did.
Very, very easy and oh so tasty. Just plain wonderful. I have a folder of regular recipes, and this one now resides there. I highly recommend it,.
What does the asterisk next to wine mean
This was really good and easy (once hubby cut up the hens). I didn't have currants, so I rehydrated raisins, which seemed not to add much. Then I noticed that the photo shows pomegranante seeds! They would have been much better.
Possibly cook for 15 more minutes.
For those of you that can, Whole Foods carries Mary's brand of cornish hens that are air chilled and organic. The quality of these young chickens is excellent; yes, the price is more than the supermarket brands, but the quality is just wonderful. I haven't made this recipe yet, but will. My usual is to spatchcock the hen, season it and cook it on the charcoal weber grill over indirect heat for 50 minutes. The result is fantastic. Dinner for two.