Ingredients Jump to Instructions ↓

  1. 1/4 cup 36g / 1 1/3oz Chopped fresh basil

  2. 1/4 cup 36g / 1 1/3oz Chopped fresh chives

  3. 1/4 cup 36g / 1 1/3oz Chopped fresh tarragon

  4. 3/4 cup 177ml Olive oil

  5. 3/4 cup 109g / 3.8oz Chopped shallots

  6. 2 Cornish game hens - each quartered

  7. 2 Radicchio - each cut into 6 Wedges

  8. 1/2 cup 118ml Balsamic vinegar Salt - to taste Freshly-ground black pepper - to taste

  9. 1 cup 237ml Beef stock or canned beef broth

  10. 2 teaspoons 10ml Grated lemon peel

  11. 1 teaspoon 5ml White truffle oil - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Available at Italian markets, specialty foods stores and some supermarkets. Mix herbs, 1/2 cup oil and 1/2 cup shallots in bowl. Place hens in large resealable bag. Add herb oil and seal; shake well. Chill overnight. Place radicchio on large rimmed baking sheet. Whisk balsamic vinegar and 1/4 cup olive oil in small bowl. Season with salt and pepper. Pour all but 1/4 cup marinade over radicchio, turning to coat. Let stand 3 hours. Boil stock, 1/4 cup shallots and reserved 1/4 cup marinade in heavy small saucepan over medium heat until reduced to 1/2 cup, about 6 minutes. Add lemon peel. Cool. Add truffle oil. Season lemon vinaigrette with pepper. Preheat oven to 450 degrees. Place hen pieces on another rimmed baking sheet. Bake until brown and cooked through, about 45 minutes. Heat large skillet over medium-high heat. Add radicchio with marinade; saute until lightly browned, about 3 minutes per side. Serve hens and radicchio with vinaigrette. This recipe yields 4 servings.


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