Game Hens In Chocolate Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: stephen ceideburg,
4: game hens,
1: salt, pepper to taste
1: olive oil,
4: garlic cloves, finely chopped
1 tbsp: red wine vinegar,
3 cup: chicken stock,
1/2 cup: dry vermouth,
2: white onions, coarsely chopped
2: not-too-ripe bosc pears, peeled, ha, lved, cored
12: to 16 whole chestnuts (prepared, fr, om ajar)
2 ounce: bitter chocolate, grated
8: triangles of fried bread, see note
1: raisins, chopped parsley for garnis, h
Directions:
This recipe was inspired by one using partridges that appeared in "The
Taste of Spain," by Camilla Jessel.
Season hens with salt and pepper. Heat a bit of oil in a large heavy pan
and brown the birds in it on all sides. Add garlic to pan and stir until it
takes on a pale color. Add vinegar, 2 cups of the stock, the vermouth and
onions and bring to a boil. Lower heat, cover tightly and cook gently until
birds are very tender, about 1 hour.
Heat remaining cup of stock in a pan large enough to hold the pear halves.
Add pears and poach until barely tender; remove with a slotted spoon and
keep warm. Add chestnuts to poaching liquid and simmer until heated
through; remove and keep warm.
Remove birds to a heated serving platter or plates. Strain cooking liquid,
return to heat and add grated chocolate, stirring until it is a good sauce
consistency. Pour over birds and garnish with pears, chestnuts, the fried
bread, a few raisins and some chopped parsley.
Note: To make fried bread, cut crusts from 4 slices of white bread, then
cut slices diagonally to make 8 triangles. Fry quickly in a little hot oil
until golden on both sides. Drain and keep warm.
PER SERVING: 1,090 calories, 86 g protein, 52 g carbohy- drate, 58 g fat
(17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
Taste of Spain," by Camilla Jessel.
Season hens with salt and pepper. Heat a bit of oil in a large heavy pan
and brown the birds in it on all sides. Add garlic to pan and stir until it
takes on a pale color. Add vinegar, 2 cups of the stock, the vermouth and
onions and bring to a boil. Lower heat, cover tightly and cook gently until
birds are very tender, about 1 hour.
Heat remaining cup of stock in a pan large enough to hold the pear halves.
Add pears and poach until barely tender; remove with a slotted spoon and
keep warm. Add chestnuts to poaching liquid and simmer until heated
through; remove and keep warm.
Remove birds to a heated serving platter or plates. Strain cooking liquid,
return to heat and add grated chocolate, stirring until it is a good sauce
consistency. Pour over birds and garnish with pears, chestnuts, the fried
bread, a few raisins and some chopped parsley.
Note: To make fried bread, cut crusts from 4 slices of white bread, then
cut slices diagonally to make 8 triangles. Fry quickly in a little hot oil
until golden on both sides. Drain and keep warm.
PER SERVING: 1,090 calories, 86 g protein, 52 g carbohy- drate, 58 g fat
(17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp