WINE-COUNTRY CORNISHServes 4
When you buy (or pick) the tomatoes called for in this
recipe, store them at room temperature rather than in the
refrigerator. The tomato farmers say that refrigerator
temperatures destroy a tomato's flavor and texture. Try to
use tomatoes soon after you buy them while they're still at
their best.
4 fresh Cornish game hens
salt and ground pepper to taste
3 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon flour
1/2 cup dry white wine or vermouth
1/2 cup chicken broth
2 tomatoes, peeled and chopped
2 tablespoons tomato paste
1 1/2 teaspoons minced, fresh oregano or 1/2 teaspoon dried
Season hens inside and out with salt and pepper. Fold
wings back and tie legs together. In a Dutch oven large
enough to hold all 4 Cornish, over medium-high heat, heat
oil. Brown hens on breast side. If you don't have a pan
big enough to do four at a time, brown one or two at a
time. Remove hens and reserve. Add onion and garlic and
saute for 5 minutes. Stir in flour. Add remaining
ingredients and season to taste with salt and pepper.
Stir. Return hens to Dutch oven breast side up, and bring
liquid to a boil. Reduce heat to medium-low, cover and
simmer for 45 minutes. Cornish are done when juices run
clear with no hint of pink when thigh is pierced.