Ingredients
8 Cornish game hens (about 1 pound each)
12 large garlic cloves, peeled and finely minced
4 Tbsp dried oregano
salt (to taste)
pepper (to taste)
1 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1 cup dried apricots
1 cup pitted green olives
1/2 cup capers (plus a bit of the juice)
8 bay leaves
1 cup brown sugar
1 cup dry white wine
4 Tbsp Italian parsley (chopped)
Instructions
Clean hens well under cold water. Pat dry.
In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate.
Preheat oven to 375 degrees F.
Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them.
Bake for 1 to 1-1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork.
Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauceboat.
Yield: 8 servings
Credits
Recipe from: Author unknown
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