Yield: 2 Servings
|¼ cup||Olive oil; plus|
|2 tablespoons||Olive oil; divided use|
|1 large||Cornish game hen; cut into quarters|
|2||Garlic cloves; chopped|
|1 teaspoon||Chopped fresh rosemary|
|3||Fresh sage leaves; chopped|
|Freshly ground black pepper|
|1 cup||Diced tomatoes; drained|
|½ cup||Dry red wine; or more|
|10||Black brine-cured olives; (such as kalamata or nicoise)|
Heat ¼ cup oil in a large heavy skillet over medium heat. Add the leg/thigh pieces and cook for 10 minutes. Add the breast pieces and continue to cook for about 20 minutes, turning the quarters occasionally, until meat is no longer pink. Transfer the quarters to paper towels to drain.
Heat the remaining 2 tablespoons oil in a large heavy saucepan over medium-high heat. Add the hen quarters, the garlic, rosemary and sage.
Season with salt, pepper and paprika. Cook, stirring, for 1 minute. Add the tomato, wine and olives. Cover and simmer until the sauce thickens slightly and the hen quarters are cooked through, about 15 minutes.
PER SERVING: 825 calories, 47 g protein, 4 g carbohydrate, 69 g fat (13 g saturated), 150 mg cholesterol, 323 mg sodium, 2 g fiber.
Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday, February 18, 1998 (C) 1998 San Francisco Chronicle. URL: Notes: May Ditano, chef/owner of Columbus Ristorante in the Marina, loves this fragrant dish on drizzly nights. She serves it with roasted potatoes, rice pilaf or soft polenta.
Recipe by: May Ditano, Columbus Ristorante, San Fran (1998) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 18, 1998