Prep 10 mins
Cook 1 hr 30 mins
Last week I saw Gian Campanella prepare this dish on "Ciao Italia" and it looked so good, I printed off the recipe from their website as soon as the show was over. I took advantage of a special on rock hens at my grocer this week. This dish looks and smells as wonderful as it tastes - in fact, my finished dish looked just like Gian's!
- 1⁄2 cup all-purpose flour
- black pepper
- 2 rock cornish game hens, cleaned and quartered
- 1⁄2 cup extra virgin olive oil
- 1 medium red onion, thinly sliced
- 1 cup white wine
- 3 medium red potatoes, washed and cut into wedges
- 1 (16 ounce) can diced tomatoes
- 2 garlic cloves, peeled and smashed
- 1 sprig fresh rosemary (leaves only)
- 2 sprigs fresh thyme (leaves only)
- 6 fresh basil leaves, torn into large pieces
- Preheat the oven to 400 degrees F.
- Mix the flour with salt and pepper in a plastic bag.
- Place each piece of game hen in the bag and shake to coat.
- Remove the hens from the bag and shake off the excess flour; set aside.
- Place a large roasting pan over medium heat, add the olive oil and carefully place the hens into the pan.
- Sear them on both sides until golden brown.
- Remove and place on a dish; set aside.
- To the hot pan add the onion and cook until it begins to turn brown.
- Shut off the heat and add the wine, potatoes, tomatoes, garlic, fresh herbs and season with salt and pepper.
- Place the seared hens on top and cover.
- Bake 1 hour and 15 minutes.
- Note: For a little extra zip, add 1/4 cup capers and 1/4 cup kalamata olives when you add the tomatoes.