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1
For the pate: Coat a large saute pan with olive oil and add the capers, anchovies and garlic.
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2
Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
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3
Add the chicken livers, turn the heat to high and cook for 5 to 6 minutes, stirring occasionally.
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4
Add the wine and cook until the wine has reduced by half, 4 to 5 more minutes; the mix will still be pretty soupy.
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5
Transfer the mixture to a food processor and puree until smooth.
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6
Season with a little salt and loosen with a little olive oil if needed.
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7
Set aside to cool completely.
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8
Put into a pastry bag.
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9
For the game hens: Place the game hens on a clean work surface.
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10
Loosen the skin under the breast, legs and thighs and, using the pastry bag, stuff the chicken liver pate under the skin.
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11
Set aside.
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12
Preheat the oven to 400 degrees F.
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13
Drizzle the game hens with olive oil and sprinkle with salt and pepper.
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14
Add the fennel pollen, crushed red pepper flakes and lemon zest.
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15
Place the whole shootin' match in the oven for about 20 minutes.
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16
Remove from the oven, turn on the broiler and place under the broiler.
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17
Broil for 2 to 3 minutes.
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18
Remove the pans from the oven.
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19
Check the game hens for doneness; they should be cooked through but still succulent and juicy.
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20
Let rest for about 5 minutes.
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21
Remove the game hens from the pan.
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22
Cut the game hens in half and separate the breasts from the dark meat.
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23
Each plate gets half a game hen.
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24
Reserve on a large platter.
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25
Remove the excess fat from the saute pan and add the chicken stock, white wine and rosemary.
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26
Cook over high heat until the liquid has reduced by more than half.
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27
Taste and season with salt.
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28
Finish the sauce with the butter.
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29
Spoon the juices over over the game hens.
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30
Garnish with the chives.
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31
Tastes like chicken!
