Ligurian Style Game Hens

• 2 small game hens, skinned and cut into pieces
• 4 Tbsp olive oil
• 1 medium onion, thinly sliced
• 2 heaping Tbsp pinoli
• 1/2 cup chicken broth
• 3 oz. olives Nicoise, pitted
• 1 bay leaf
• 1 branch fresh rosemary
• 3/4 cup Pinot Noir or other light, non tannic wine

1. In a wide saucepan, heat the oil over medium low and saute the onion about 5 minutes. Add the pinoli and cook another 3-4 minutes.
2. Add in the game hen pieces, raise the heat to medium, and brown them lightly, about 5 minutes. Add the wine, stir a few times, and cook until it is almost all boiled off. Add the broth, salt to taste, the bay leaf and the rosemary, bring to a boil, cover, lower the flame to low and cook about 20 minutes. Add the olives, cook another 20 minutes or until done. Serve with polenta.

game hens, olive oil, onion, pinoli, chicken broth, olives, bay leaf, rosemary, wine

Taken from www.epicurious.com/recipes/member/views/ligurian-style-game-hens-1256629 (may not work)