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1
Season the hens with salt and pepper.
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2
Spread the lardo in the base of a large skillet set over medium heat.
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3
Add 2 of the garlic cloves, and cook, rendering the fat, until the lardo just begins to brown.
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4
Discard the garlic.
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5
Increase heat to medium-high and add the hens, skin side down.
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6
Cook until skin is golden.
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7
Add 2 of the rosemary sprigs, the chilies and the remaining garlic.
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8
Turn the hens and add * cup of wine.
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9
Cover, lower the heat to medium-low and simmer for 6 minutes.
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10
Remove the breast pieces and let the legs simmer for another 5 minutes.
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11
Meanwhile, make the salad: combine the prosciutto, arugula and currants in a bowl.
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12
Sprinkle with 1 tablespoon olive oil and toss to mix.
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13
Season with fleur de sel, and add more olive oil, if needed.
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14
Remove the lid from the skillet and discard the rosemary.
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15
Return the breasts, skin side up to the skillet and pour in the remaining wine.
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16
Boil down the juices and baste the hen parts for 1 minute.
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17
Pull the pan off the heat, add the butter and swirl to incorporate it.
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18
To serve, sprinkle the hens with rosemary leaves from the remaining sprig, spoon over a little sauce and accompany each piece with some salad.
