Cooking Cornish Game Hens With Figs + New Potatoes
Cooking Cornish game hens with figs & new potatoes brings a festive holiday dish to the table. If you wonder how to cook cornish game hens, this is the way.
Servings 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
- 2 tablespoons chopped fresh rosemary
- 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.