Cornish Hens With Caraway Cabbage

By á-170456

Ingredients

• FOR SAUCE:
• 1 tablespoon vegetable oil
• 6 shallots sliced
• 2 plum tomatoes seeded, chopped
• 2 garlic cloves sliced
• 1/2 cup dry white wine
• 2 large fresh thyme sprigs
• 1 small bay leaf
• 2 cups canned unsalted beef broth
• 2 cups canned low-salt chicken broth plus
• 1 tablespoon canned low-salt chicken broth
• 2 teaspoons caraway seeds
• 1 teaspoon cornstarch
• Salt to taste
• Freshly-ground black pepper to taste
• FOR CABBAGE:
• 2 teaspoons caraway seeds
• 1 tablespoon butter
• 1/4 head savoy cabbage cored, sliced
• 1/2 onion thinly sliced
• 1/2 cup canned low-salt chicken broth
• 2 ounces thinly-sliced prosciutto cut thin strips
• Salt to taste
• Freshly-ground black pepper to taste
• FOR HENS:
• 2 Cornish game hens - (abt 1 1/2 lbs ea) quartered
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon olive oil
• FOR SERVING:
• 1 cup couscous cooked according
• to package directions

Details

Servings 4

Preparation

Step 1

Make Sauce: Heat oil in heavy large saucepan over medium-high heat. Add shallots, tomatoes and garlic; sauté 8 minutes. Add wine, thyme and bay leaf. Boil until liquid is reduced by half, about 5 minutes. Add beef broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce heat; simmer 45 minutes, stirring often.

Strain sauce into heavy medium saucepan, pressing on solids. Boil until reduced to 2 cups, about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to sauce. Boil until slightly thickened, stirring often, about 5 minutes. Season with salt and pepper.

Make Cabbage: Tie caraway in cheesecloth square. Melt butter in heavy large skillet over medium-high heat. Add cabbage and onion; sauté until cabbage begins to wilt, about 3 minutes. Add broth and caraway bundle. Simmer until liquid evaporates, stirring often, about 5 minutes. Discard caraway bundle. Stir in prosciutto. Season with salt and pepper.

Make Hens: Preheat oven to 450 degrees. Season hens with salt and pepper. Place on baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven temperature to 375 degrees; continue roasting until cooked through, about 30 minutes.

To Serve: Bring sauce to simmer. Rewarm cabbage over low heat, stirring often. Divide couscous among plates. Top with cabbage, then game hens. Spoon sauce over.

This recipe yields 4 servings.