Garlic Pan-Roasted Game Hens

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2		Game hens - (abt 1 1/2 lbs ea) - split in half
4		Garlic cloves - peeled (small)
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Chicken broth
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried rosemary
2 teaspoons	10ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6627 broadcast 03-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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