Yield: 8 servings

Ingredients:

• 3 pounds Cornish game hens (4 halves)
• 2 Tablespoons balsamic vinegar
• 1 teaspoon salt 
• ¼ teaspoon ground black pepper
• 1/3 cup minced shallots
• 16 garlic cloves, peeled 
• 2 Tablespoons unsalted butter, divided
• 2 Tablespoons honey
• 6 thyme sprigs
• 2 cups fresh blueberries
• 1 Tablespoon red wine vinegar

Method:

Preheat oven to 375ºF. Rub hens with balsamic vinegar and season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes. Meanwhile, blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, honey, thyme, garlic and ½ cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs. In a skillet, over medium heat, melt the remaining 1 tablespoon butter. Add shallots; cook and stir until tender, about 3 minutes. Add blueberries; cook until they soften, about 4 minutes. Stir in red wine vinegar; simmer until mixture has a saucy consistency, about 2 minutes. To serve, arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.

back to top