Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 9 Tbsp. butter
- 3 lrg onions minced (abt 6 c.)
- 6 Tbsp. sugar
- 1 c. dry red wine
- 3 x Cornish game hens quartered, and backbones removed Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Sherry wine vinegar
- 1 1/2 c. chicken stock (or possibly canned low-salt chicken broth
- 2 Tbsp. all-purpose flour Minced fresh parsley
Инструкции
- Heat 3 Tbsp. butter in large nonstick skillet over medium-high heat. Add in onions and 3 Tbsp. sugar. Cook till onions are golden brown, stirring often, about 15 min. Reduce heat to medium-low. Add in wine and cook till onions are very tender and mix is reduced to thick jamlike consistency, stirring frequently, about 40 min. Set compote aside.
- Preheat oven to 450 degrees. Heat 2 Tbsp. butter in heavy large skillet over medium-high heat. Add in hen quarters and brown well on all sides, about 8 min. Place hen quarters on rimmed baking sheet (don't clean skillet). Sprinkle hens with salt and pepper. Bake hen quarters till cooked through, about 20 min.
- Transfer hen quarters to bowl; cover to keep hot. Add in drippings from baking sheet, vinegar and remaining 3 Tbsp. sugar to skillet used to brown hens. Bring to boil, scraping up any browned bits. Add in stock and bring to boil. Mix remaining 4 Tbsp. butter and flour in small bowl, forming paste. Whisk paste into stock mix. Boil till thickened to sauce consistency, about 3 min. Season to taste with salt and pepper.
- Rewarm onion compote; spoon onto center of each plate. Arrange 2 hen quarters around compote. Spoon sauce over. Sprinkle with minced parsley and serve.
- This recipe yields 6 servings.
- Comments: Cornish game hens are a delicious and more readily available substitute for the guinea hens which the chef at Restaurant Hiely-Lucullus uses to prepare this. (Have the butcher quarter the hens and remove their backbones.) When in season, peaches are caramelized and served with this dish at the restaurant.
- Description: "(Poussin A La Confiture D'Oignons)"
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 6 servings | |
| Calories 480 | |
| Calories from Fat 283 | 59% |
| Total Fat 31.8g | 40% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 283mg | 12% |
| Potassium 446mg | 13% |
| Total Carbs 22.16g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 15.71g | 10% |
| Protein 19.39g | 31% |
