Cornish Game Hens With Sweet Onion Compote
- 9 T. butter
- 3 large onions, cut in half and sliced
- 6 T. sugar
- 1 c. dry red wine
- 3 cornish game hens, quartered, backbones removed
- 1/4 c. sherry vinegar
- 1 1/2 c. chicken stock
- 2 T. flour
- chopped fresh parsley
- Melt 3 T. butter in large skillet over med-hi heat. Add onion and 3 T. sugar and cook until onions are golden, stirring often, about 15 min. Add wine and cook until very tender and mixture is a thick jam-like consistency, about 40 min. Preheat oven to 450 deg. Melt 2 T butter in large heavy skillet over med-hi heat. Add hen pieces and brown well, about 8 min. Place hen quarters on rimmed baking sheet(do not clean skillet), season with s&p, and bake until cooked through about 20 min. Transfer hens to a bowl, cover with foil and keep warm. Add drippings from baking sheet, vinegar and remaining 3 T. sugar to skillet used to brown hens. Bring to boil, scraping up any browned bits. Add stock and boil. Mix remaining 4 T. butter and flour in small bowl, forming paste. Whisk paste into stock and cook until thickened, about 3 min. Season with s&p. Rewarm onion compote, spoon onto center of each plate. Arrange 2 hen quarters around compote, and spoon some sauce over both. Sprinkle with chopped parsley and serve.
butter, onions, sugar, red wine, cornish game hens, sherry vinegar, chicken stock, flour, fresh parsley
Taken from www.epicurious.com/recipes/member/views/cornish-game-hens-with-sweet-onion-compote-50018707 (may not work)