• BH&G 3379

    From Dave Drum@1:229/452 to All on Tue Jul 20 10:26:18 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Citrus Tapenade Game Hens
    Categories: Poultry, Vegetables, Citrus, Wine, Herbs
    Yield: 4 Servings

    1/2 c Fine chopped pitted nicoise
    - or kalamata olives
    1 tb Capers; drained, fine
    - chopped
    1 cl Garlic; minced
    1 ts Anchovy paste (opt)
    1/2 ts Fine shredded orange peel
    1 tb Olive oil
    2 (1 1/4 lb ea) Cornish game
    - hens; split in halves
    1 tb Olive oil
    Salt & fresh ground pepper
    2 tb Fine chopped shallots
    1 c Dry white wine or vermouth
    1/4 c Chicken broth
    1 tb Butter; softened
    1 tb All-purpose flour
    1 tb Snipped fresh thyme
    Fresh thyme sprigs

    Set oven @ 425ºF/218ºC.

    For tapenade, in a small bow,l combine olives, capers,
    garlic, anchovy paste (if desired), and orange peel. Stir
    in 1 tablespoon olive oil.

    Loosen skin on hens. Using your fingers, carefully spread
    tapenade evenly under skin of each hen half. Brush hens
    with 1 tablespoon olive oil; sprinkle both sides of each
    hen half with salt and pepper. Arrange hens, cut sides
    down, in a large ovenproof skillet. Roast, uncovered,
    about 35 minutes or until an instant-read thermometer
    inserted in one of the inside thigh muscles registers 180
    degrees F (the thermometer should not touch bone).

    Remove hens from oven. Transfer to a warm serving
    platter; cover and keep warm. For sauce, drain all but
    about 1 tablespoon of the drippings from the skillet. Add
    shallots to drippings in skillet; cook and stir over
    medium heat for 2 to 3 minutes or until shallots are
    tender. Remove skillet from heat. Add wine and chicken
    broth. Return skillet to heat. Cook and stir to loosen
    browned bits from skillet. Bring mixture to boiling;
    reduce heat. Simmer, uncovered, for 5 to 10 minutes to
    reduce slightly. (Should have about 1/2 cup sauce.) Stir
    together softened butter and flour. Whisk into sauce
    until slightly thickened. Stir in snipped thyme. Spoon
    sauce over hens. If desired, garnish with thyme sprigs.

    Makes 4 servings.

    Better Homes & Gardens | December 2016

    MM Format by Dave Drum - 28 December 2016

    Uncle Dirty Dave's Archives

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