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Gian Campanella's Oven Roasted Rock Hens

Serves 4


1/2 Cup King Arthur Unbleached, All-Purpose flour

Salt and 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 Italian peeled tomatoes or 8 Roma tomatoes

2 garlic cloves, peeled and smashed

Leaves from 1 Sprig fresh rosemary

Leaves 2 Sprigs fresh thyme

6 basil leaves torn into large pieces


Preheat oven to 400 degrees

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 hens from the bag and shake off excess flour; set aside.

Place a large roasting pan over medium heat, add oil olive and carefully place the hens into the pan; sear them on both sides until golden brown; remove and place on dish; set aside.

To the hot pan add onions and cook until they begin to turn brown; shut off the heat and add white wine, potatoes, tomatoes, fresh herbs and season with salt and pepper.

Place seared hens on top and cover. Bake 1 hour 15 minutes.

For a little extra zip add ¼ cup capers and ¼ cup calamata olives when you add the tomatoes.


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