• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Game Hens in Chocolate Sauce

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • Stephen Ceideburg
  • 4 Game hens
  • Salt, pepper to taste
  • Olive oil
  • 4 Garlic cloves, finely
  • -chopped
  • 1 tb Red wine vinegar
  • 3 c Chicken stock
  • 1/2 c Dry vermouth
  • 2 White onions, coarsely
  • -chopped
  • 2 Not-too-ripe Bosc pears,
  • -peeled, halved, cored
  • 12 To 16 whole chestnuts
  • -(prepared, from ajar)
  • 2 oz Bitter chocolate, grated
  • 8 Triangles of fried bread
  • -(see note)
  • Raisins, chopped parsley
  • -for garnish


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.

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