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Ingredientes
- 8 x Cornish game hens (each about 1 lb)
- 12 lrg Garlic cloves, peeled and finely chopped
- 4 Tbsp. Oregano, dry Salt (to taste) Pepper (to taste)
- 1 c. Red wine vinegar
- 1/2 c. Extra virgin olive oil
- 1 c. Prunes, pitted
- 1 c. Apricots, dry
- 1 c. Green olives, pitted
- 1/2 c. Capers (plus a bit of the juice)
- 8 x Bay leaves
- 1 c. Brown sugar
- 1 c. White wine, dry
- 4 Tbsp. Italian parsley (minced)
Direcciones
- Clean hens well under cool 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 chill overnight to marinate.
- Preheat oven to 350 degrees F. Arrange game hens in 1 or possibly 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle proportionately with brown sugar and pour wine around them. Bake for 1 to 1 1/4 hrs, basting frequently, till golden brown. 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 sauce boat.
- NOTES:* Cornish game hens stewed in fruit and sugar - I originally got this for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake till done!
- Difficulty: easy.
- Time: 5 min preparation, overnight marinating, 1 hour cooking.
- Precision: approximate measurement OK.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 8 servings | |
| Calories 749 | |
| Calories from Fat 405 | 54% |
| Total Fat 45.17g | 56% |
| Saturated Fat 10.26g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 652mg | 27% |
| Potassium 792mg | 23% |
| Total Carbs 44.09g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 36.0g | 24% |
| Protein 36.47g | 58% |
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