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    GARLIC GAME HENS IN A SKILLET
    from "Monday-to-Friday Chicken" by Michèle Urvater

    Simple cooking with few ingredients is always a winning idea, as illustrated by this sophisticated recipe that is done in a minimum of preparation time. A good side dish to serve with these garlicky hens would be mashed potatoes or polenta.

    Time: 45 to 50 minutes
    Makes: 4 servings
    INGREDIENTS (CLICK TO BUY)

    Rock Cornish hens (about 1 1/2 pounds each)*
    3 tablespoons olive oil
    4 cloves garlic, lightly smashed
    1/4 cup red wine vinegar
    1/2 cup chicken broth
    1/2 teaspoon dried thyme leaves
    1/2 teaspoon dried rosemary
    2 teaspoons Dijon mustard
    Salt and freshly ground black pepper

    * FreshDirect Note: Our game hens tend to run slightly larger—About 1.75 lb each.

    Print recipe
    PREPARATION

    1.Remove the giblets from the interior of each game hen. With heavy-duty kitchen shears, cut along either side of the backbone and remove it. Cut off and remove the first two joints of the wings, so only the fleshy joint is left on the breast. Also cut off and remove any excess neck skin. Pat the skin dry with paper towels.
    2.Heat the oil in a large skillet over medium heat until very hot, about 2 minutes. Add the game hens, skin side down, and cook until golden, 5 minutes. Using tongs, turn the hens over. Add the garlic and sauté for another 5 minutes.
    3.Add the vinegar and broth (which will bubble up), then the thyme and rosemary. Cover and simmer over low heat until the juices run clear when a thigh is pricked with a fork, 25 to 30 minutes.
    4.Transfer the hens to a plate. Stir the mustard into the juices in the skillet, scraping up the brown cooking bits into the sauce, and boil down furiously over high heat until 1/2 cup of liquid remains, 1 to 2 minutes. Season to taste with salt and pepper, spoon over the hens, and serve immediately.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Cornish Game Hens, Grade A, Fresh - $3.99/lb
     Grade A Fresh, Standard Pack
     
      Roland Aged French Red Wine Vinegar - $3.69/ea
     16.9oz
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      FreshDirect Whole Dried Thyme - $3.59/ea
     1.25oz
     
      Spice Supreme Rosemary - $1.19/ea
     1.25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
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