Cornish Hens With Fresh Figs

1. 1

   In a heavy ovenproof skillet or Dutch oven, combine the onions with 3 tablespoons of the honey, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

2. 2

   Cook over medium heat, stirring occasionally, until the onions turn a deep caramel color, 25 to 30 minutes.

3. 3

   Meanwhile, wash and dry the hens.

4. 4

   In a small bowl, mix the oil with the saffron, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

5. 5

   Coat the hens inside and out with the mixture and set them on top of the onions.

6. 6

   Still over medium heat, cover, and cook until the hens are tender and the juices run clear, 45 to 50 minutes.

7. 7

   Preheat the broiler.

8. 8

   Remove the hens from the pan and cut them in half, if desired.

9. 9

   Return to the pan and surround with the figs.

10. 10

    Drizzle the dish with the remaining 3 tablespoons honey.

11. 11

    Broil, watching carefully, until the breasts turn brown, 3 to 4 minutes.

12. 12

    Transfer to a serving platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.