Garlic Pan- Roasted Game Hens
- 3 tablespoons olive oil
- 2 game hens, about 1 and 1/2 pounds each, split in half
- 4 small peeled garlic cloves
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 teaspoons Dijon mustard
- Salt
- Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking.
- Add the game hens, skin side down, and saute for 5 minutes or until golden.
- With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
- Add the vinegar and broth which will bubble up, then the thyme and rosemary.
- Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork.
- Transfer the hens to a plate.
- Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce.
- Season with salt and pepper, spoon over the hens and serve immediately.
olive oil, game hens, garlic, red wine vinegar, chicken broth, thyme, rosemary, mustard, salt
Taken from www.foodnetwork.com/recipes/garlic-pan-roasted-game-hens-recipe.html (may not work)