Garlic Game Hens In A Skillet Recipe
Ingredients
| Rock Cornish hens (about 1 1/2 pounds each) | ||
| Olive oil | 3 Tablespoon | |
| 4 cloves garlic, lightly smashed | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Dried rosemary | 1/2 Teaspoon | |
| Dijon Mustard | 2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Remove the giblets from the interior of each game hen. With heavy-duty kitchen shears, cut along either side of the backbone and remove it. Cut off and remove the first two joints of the wings, so only the fleshy joint is left on the breast. Also cut off and remove any excess neck skin. Pat the skin dry with paper towels.
2. Heat the oil in a large skillet over medium heat until very hot, about 2 minutes. Add the game hens, skin side down, and cook until golden, 5 minutes. Using tongs, turn the hens over. Add the garlic and saute for another 5 minutes.
3. Add the vinegar and broth (which will bubble up), then the thyme and rosemary. Cover and simmer over low heat until the juices run clear when a thigh is pricked with a fork, 25 to 30 minutes.
4. Transfer the hens to a plate. Stir the mustard into the juices in the skillet, scraping up the brown cooking bits into the sauce, and boil down furiously over high heat until 1/2 cup of liquid remains, 1 to 2 minutes. Season to taste with salt and pepper, spoon over the hens, and serve immediately.
2. Heat the oil in a large skillet over medium heat until very hot, about 2 minutes. Add the game hens, skin side down, and cook until golden, 5 minutes. Using tongs, turn the hens over. Add the garlic and saute for another 5 minutes.
3. Add the vinegar and broth (which will bubble up), then the thyme and rosemary. Cover and simmer over low heat until the juices run clear when a thigh is pricked with a fork, 25 to 30 minutes.
4. Transfer the hens to a plate. Stir the mustard into the juices in the skillet, scraping up the brown cooking bits into the sauce, and boil down furiously over high heat until 1/2 cup of liquid remains, 1 to 2 minutes. Season to taste with salt and pepper, spoon over the hens, and serve immediately.
Chef
