Subj : BH&G 3379
To   : All
From : Dave Drum
Date : Tue Jul 20 2021 10:28:36

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
 
MMMMM

.... "All sorrows are less with bread." -- Miguel de Cervantes Saavedra

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