Braised Game Hens in Chianti
Braised Game Hen in Chianti with Boiled Potatoes
Preparation time: 5 to 10 minutes
Microwaving time: 24 to 27 minutes
Serve polenta or boiled potatoes alongside these saucy little birds.
2 small Rock Cornish game hens (about 1 1/4 lbs. each), cut into halves
Ground white pepper
2 slices pancetta or bacon (about 2 oz. , total), coarsely chopped
1 clove garlic, minced or pressed
1/2 teaspoon dry marjoram leaves
1 tablespoon tomato paste
1 1/4 cups Chianti or other dry red wine
2 tablespoons butter or margarine, melted 1 tablespoon all-purpose flour
Chopped parsley
Rinse hen halves, pat dry, and sprinkle lightly with white pepper. Place pancetta in a 2- to 2 1/2-quart or 10-inch square microwave browning dish. Cover with a paper towel and microwave on HIGH (100%) for 2 minutes or until pancetta is lightly browned, stirring after 1 minute. Lift pancetta from dish and set aside.
Preheat browning dish on HIGH (100%) for 2 minutes. Brown hens as directed in recipe above; turn skin side up. Blend garlic, marjoram, tomato paste, and wine into drippings; spoon over hens. Cover; microwave on HIGH (100%) for 10 minutes, giving dish a half-turn after 5 minutes.
Turn hens to bring uncooked portions to outside of dish; baste with sauce. Cover and microwave on HIGH (100%) for 8 to 10 minutes or until meat near thighbone is no longer pink (cut to test), giving dish a half-turn after 4 minutes. Place hens on a warm platter and keep warm.
In a small bowl, blend butter and flour. Slowly stir in 1/4 cup of the wine sauce; then stir back into remaining sauce in dish. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes or until sauce boils, stirring every 30 seconds. Pour sauce over hens; top with pancetta and parsley. Makes 4 servings.
Per serving: 502 calories, 36 g protein, 4 g carbohydrates, 37 g total fat, 140 mg cholesterol, 294 mg sodium
