Autumn Fruit Cornish Hens

Recipe Ingredients

8		Cornish game hens - (each about 1 lb)
12		Garlic cloves - peeled (large)
		Finely minced
4 tablespoons	60ml	Oregano - dried
		Salt - (to taste)
		Pepper - (to taste)
1 cup	237ml	Red wine vinegar
1/2 cup	118ml	Olive oil
1 cup	237ml	Prunes - pitted
1 cup	237ml	Apricots - dried
1 cup	237ml	Green olives - pitted
1/2 cup	118ml	Capers - (plus a bit, of the juice)
8		Bay leaves
1 cup	160g / 5.6oz	Brown sugar
1 cup	237ml	White wine - dry
4 tablespoons	60ml	Italian parsley - (chopped)

Recipe Instructions

Clean hens well under cold water. Pat dry. In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate.

Preheat oven to 350 degrees F. Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. Bake for 1 to 1 1/4 hours, basting frequently, until golden.

Juice should look clear when thigh is pricked with a fork. Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauce boat.

Source:
Cole Publishing Group Recipe Collection

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