Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil - plus

  2. 2 tablespoons 30ml Olive oil - divided use

  3. 1 tablespoon 15ml Cornish game hen - cut into quarters (large)

  4. 2 Garlic cloves - chopped

  5. 1 teaspoon 5ml Chopped fresh rosemary

  6. 3 Fresh sage leaves - chopped

  7. Salt

  8. Freshly ground black pepper

  9. Paprika

  10. 1 cup 62g / 2 1/5oz Diced tomatoes - drained

  11. 1/2 cup 118ml Dry red wine - or more

  12. 10 Black brine-cured olives (such as kalamata or nicoise)

Instructions Jump to Ingredients ↑

  1. Heat 1/4 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.

  2. 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.

  3. 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.


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