Side Pannel
Game Hens in Chocolate Sauce
Game Hens in Chocolate Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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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