Valley Fig Growers

Pan Fried Game Hens With California Figs and New Potatoes

Makes 4 servings


1/4 cup extra virgin olive oil 

Salt and freshly ground pepper  

Flour for dredging 

2 Cornish game hens, split in half 

1 1/2 cups chicken broth 

3/4 cup Gabbiano Pinot Grigio (may substitute chicken broth for wine) 

16 Blue Ribbon Orchard Choice or Sun-Maid California California Figs, stemmed and halved

12 tiny red potatoes, halved 

1 to 2 tablespoons chopped fresh rosemary


  1. Heat olive oil in large skillet over medium-high heat. Sprinkle Cornish game hens liberally with salt and pepper and coat well with flour. Place in skillet, skin side down and cook 5 to 10 minutes or until skin is golden brown. Turn skin side up and pour broth and wine into skillet. Tuck figs and potatoes into skillet, making sure to cover with liquid. Cover skillet loosely and reduce heat to medium low. Cook 10 minutes; remove cover and cook 10 minutes more or until hens are cooked through and potatoes are tender. Sauce should be reduced and slightly thickened at this point. Season to taste with additional salt and pepper, if desired and sprinkle with chopped fresh rosemary.


If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 797
  • % Calories from Fat 53%
  • Fat 47
  • Cholesterol 177
  • Protein 33
  • Carbohydrates 51
  • Fiber 8
  • Iron 4
  • Sodium 233
  • Calcium 103
  • Potassium 1063