- 4
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
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.
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