Roasted Game Hens With Potato Hash

• 2 Tbsp. olive oil, divided
• 1/2 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 2 ribs celery, sliced
• 1 1/2 tsp. paprika, divided
• 1 1/2 tsp. minced thyme leaves or 1/2 tsp. dried thyme
• 1/4 c. minced parsley, divided
• 1/2 tsp. salt
• black pepper, freshly ground
• 1 large russet potato, cut into 1/2 inch cubes, patted dry
• 1 c. chicken or vegetable broth
• 2 game hens, about 1 lb. each

1. Preheat oven to 425 degrees.
2. To make hash, heat 1 tablespoon oil in a heavy skillet over high heat; add bell pepper, onion and celery.
3. Stirring often.
4. Cook until soft, about 5 minutes.
5. Add 1/2 teaspoon paprika, thyme, 2 tablespoons parsley, and salt and black pepper to taste.
6. Stir in potato.
7. Add broth; heat to boiling.
8. Lower heat to a simmer; partially cover pan.
9. Cook, turning occasionally, until potato is tender, about 10 minutes. Remove from heat, but keep warm till ready to serve.
10. Meanwhile, cut backbone from each hen with a knife or kitchen shears.
11. Rub hens all over with remaining 1 tablespoon oil; season with remaining 1 teaspoon paprika, and salt and black pepper, to taste. Heat an ovenproof skillet over high heat; brown hens, skin side up, 3 minutes.
12. Turn; brown 2 minutes more.
13. Transfer pan to oven; place another cast-iron pan or a brick wrapped with foil on top of hens.
14. Roast 12 minutes. Remove top pan or brick.
15. Turn birds skin side up; cook until firm, evenly brown, but still moist, about 7 minutes.
16. Mound hash on each of 2 plates; place a hen on each. Garnish with remaining 2 tablespoons parsley.
17. Makes 2 servings.

olive oil, red bell pepper, red onion, celery, paprika, thyme, parsley, salt, black pepper, russet potato, chicken, game hens

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9374 (may not work)