Categories: Game, Poultry
      Yield: 4 Servings
           Stephen Ceideburg
      4    Game hens
           Salt, pepper to taste
           Olive oil
      4    Garlic cloves, finely
      1 tb Red wine vinegar
      3 c  Chicken stock
    1/2 c  Dry vermouth
      2    White onions, coarsely
      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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