Game Hens in Chocolate Sauce
title: game hens in chocolate sauce 
 
categories: game, poultry 
yield: 4 servings 
 
  stephen ceideburg
4   game hens
  salt, pepper to taste
  olive oil
4   garlic cloves, finely chopped
1 Tbsp  red wine vinegar
3 cup  chicken stock
1/2 cup  dry vermouth
2   white onions, coarsely chopped
2   nottooripe bosc pears, peeled, halved, cored
12 to 16   whole chestnuts (prepared, from a jar)
2 oz.  bitter chocolate, grated
8   triangles of fried bread (see note)
  raisins for garnish
  chopped parsley for garnish
 
this recipe was inspired by one using partridges that appeared in "the 
taste of spain," by camilla jessel. 
 
season hens with salt and pepper. heat a bit of oil in a large heavy 
pan and brown the birds in it on all sides. add garlic to pan and 
stir until it takes on a pale color. add vinegar, 2 cups of the 
stock, the vermouth and onions and bring to a boil. lower heat, cover 
tightly and cook gently until birds are very tender, about 1 hour. 
 
heat remaining cup of stock in a pan large enough to hold the pear 
halves. add pears and poach until barely tender; remove with a 
slotted spoon and keep warm. add chestnuts to poaching liquid and 
simmer until heated through; remove and keep warm. 
 
remove birds to a heated serving platter or plates. strain cooking 
liquid, return to heat and add grated chocolate, stirring until it is 
a good sauce consistency. pour over birds and garnish with pears, 
chestnuts, the fried bread, a few raisins and some chopped parsley. 
 
note: to make fried bread, cut crusts from 4 slices of white bread, 
then cut slices diagonally to make 8 triangles. fry quickly in a 
little hot oil until golden on both sides. drain and keep warm. 
 
per serving: 1,090 calories, 86 g protein, 52 g carbohydrate, 58 g 
fat (17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber. 
 
jayne benet writing in the san francisco chronicle 
posted by stephen ceideburg 
 
-- 
(ID: 11270) Mirror: rec.food.recipes: Tue, Aug 12, 2003


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