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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 tb Red wine vinegar
3 c Chicken stock
1/2 c Dry vermouth
2 White onions, coarsely
-chopped
2 Not-too-ripe Bosc pears,
-peeled, halved, cored
12 To 16 whole chestnuts
-(prepared, from ajar)
2 oz Bitter chocolate, grated
8 Triangles of fried bread
-(see note)
Raisins, 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 carbohy- drate, 58 g
fat (17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ceideburg
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