Halve hens and remove backbones. Season with salt and
pepper. In a large skillet, over medium-high heat, heat
oil. Add hen halves and brown on all sides, 10 to 12
minutes. Add onion and garlic; saute 3 to 4 minutes. Add
squash, broth, parsley and lemon juice. Cover, reduce heat
to medium-low, and cook 15 to 20 minutes or until hens are
cooked through.
GRECIAN HEN SAUTEServes 2
Do you know the easiest way to peel the fresh tomatoes
called for in this recipe? Place the tomatoes in boiling
water for about 20-40 seconds and you'll find that the skin
slips off quite easily. The riper the tomato, the quicker
the skin loosens in boiling water.
2 fresh Cornish game hens
2 tablespoons olive oil
1 clove garlic, minced
1 bay leaf
1 and 1/2 teaspoon minced, fresh oregano or 1/2 teaspoon
dried
salt and ground pepper to taste
1/2 cup white wine
2 ripe tomatoes, peeled and quartered
1/4 pound feta cheese, cut into 1/2" cubes
2 tablespoons ripe olives, sliced
Cut hens into quarters and remove backbones. In a large
skillet over medium-high heat, heat oil. Add chicken and
brown 5 to 6 minutes per side. Add garlic, bay leaf,
oregano, salt, pepper and wine. Cover and simmer over
medium-low heat for 15 minutes. Add tomatoes and cook 10
minutes. Stir in cheese and olives. Cook 5 minutes longer