WINE-COUNTRY CORNISH February 4, 2008

Serves 4

When you buy (or pick) the tomatoes called for in this recipe, store them at room temperature rather than in the refrigerator. The tomato farmers say that refrigerator temperatures destroy a tomato’s flavor and texture. Try to use tomatoes soon after you buy them while they’re still at their best.

4 fresh Cornish game hens

salt and ground pepper to taste

3 tablespoons olive oil

1 large onion, thinly sliced

2 cloves garlic, minced

1 tablespoon flour

1/2 cup dry white wine or vermouth

1/2 cup chicken broth

2 tomatoes, peeled and chopped

2 tablespoons tomato paste

1 1/2 teaspoons minced, fresh oregano or 1/2 teaspoon dried

Season hens inside and out with salt and pepper. Fold wings back and tie legs together. In a Dutch oven large enough to hold all 4 Cornish, over medium-high heat, heat oil. Brown hens on breast side. If you don’t have a pan big enough to do four at a time, brown one or two at a time. Remove hens and reserve. Add onion and garlic and saute for 5 minutes. Stir in flour. Add remaining ingredients and season to taste with salt and pepper. Stir. Return hens to Dutch oven breast side up, and bring liquid to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes. Cornish are done when juices run clear with no hint of pink when thigh is pierced.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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