Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| Stephen Ceideburg | |
| 4 | Game hens |
| Salt, pepper to taste | |
| Olive oil | |
| 4 | Garlic cloves, finely chopped |
| 1 tablespoon | Red wine vinegar |
| 3 cups | Chicken stock |
| ½ cup | 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 ounces | 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.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg