📝 About This Recipe
This elegant twist on the classic Italian 'Hunter’s Stew' swaps traditional chicken for succulent Cornish game hens, offering a more delicate texture and sophisticated presentation. Each hen is pan-seared until golden and then slow-braised in a rich, aromatic tomato reduction infused with dry white wine, earthy cremini mushrooms, and fresh rosemary. It is a soul-warming dish that captures the rustic essence of the Italian countryside while remaining refined enough for a festive dinner party.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (split in half lengthwise, backbone removed)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup All-purpose Flour (for dredging)
- 3 tablespoons Extra Virgin Olive Oil (divided)
The Soffritto and Aromatics
- 1 Yellow Onion (medium, thinly sliced)
- 1 Red Bell Pepper (seeded and sliced into strips)
- 8 ounces Cremini Mushrooms (cleaned and quartered)
- 4 cloves Garlic (thinly sliced)
- 1 sprig Fresh Rosemary (leaves finely chopped)
- 2 sprigs Fresh Thyme (leaves only)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 can (14.5 oz) Crushed Tomatoes (preferably San Marzano)
- 1/2 cup Chicken Stock (low sodium)
- 1/2 cup Kalamata Olives (pitted and halved)
- 1 tablespoon Capers (drained and rinsed)
For Garnish
- 2 tablespoons Fresh Italian Parsley (chopped)
👨🍳 Instructions
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1
Pat the Cornish hen halves thoroughly dry with paper towels. Season both sides generously with salt and pepper.
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2
Lightly dredge the hen halves in flour, shaking off any excess. This helps develop a beautiful crust and thickens the sauce later.
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3
In a large deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
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4
Place the hens skin-side down in the pan. Sear for 5-6 minutes until the skin is deep golden brown and crispy. Flip and sear the other side for 3 minutes. Remove hens from the pan and set aside on a plate.
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5
Lower the heat to medium. Add the remaining tablespoon of oil if the pan looks dry. Add the sliced onions and bell peppers, sautéing for 5 minutes until softened.
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6
Add the mushrooms to the pan. Cook for 6-8 minutes, allowing them to release their moisture and turn brown.
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7
Stir in the garlic, rosemary, thyme, and red pepper flakes. Cook for just 1 minute until the fragrance fills the kitchen.
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8
Pour in the white wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Let the wine reduce by half.
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9
Stir in the crushed tomatoes, chicken stock, olives, and capers. Bring the sauce to a gentle simmer.
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10
Nestle the Cornish hens back into the pan, skin-side up. Ensure the skin remains above the liquid to stay somewhat crisp.
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11
Reduce heat to low, cover with a lid, and simmer for 25-30 minutes, or until the hens reach an internal temperature of 165°F (74°C).
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12
Remove the lid and let the sauce simmer for another 5 minutes to thicken slightly if desired. Taste the sauce and adjust seasoning with salt and pepper.
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13
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always pat the hens dry before searing; moisture is the enemy of a good golden crust. If you prefer a deeper red sauce, add a tablespoon of tomato paste along with the garlic. Don't over-salt early in the process, as the olives and capers will add significant saltiness to the reduction. For a variation, you can use red wine instead of white for a heavier, more robust winter flavor. If the sauce becomes too thick, splash in a little more chicken stock to reach your desired consistency.
🍽️ Serving Suggestions
Serve over a bed of creamy polenta to soak up the rich tomato gravy. Pair with a crisp glass of Vermentino or a light-bodied Chianti. Accompany with crusty warm ciabatta bread for dipping into the sauce. A side of garlicky sautéed broccoli rabe provides a nice bitter contrast to the savory hens.