Garlic Pan- Roasted Game Hens

1. 1

   Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking.

2. 2

   Add the game hens, skin side down, and saute for 5 minutes or until golden.

3. 3

   With tongs, turn the hens over, add the garlic and saute for another 5 minutes.

4. 4

   Add the vinegar and broth which will bubble up, then the thyme and rosemary.

5. 5

   Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork.

6. 6

   Transfer the hens to a plate.

7. 7

   Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce.

8. 8

   Season with salt and pepper, spoon over the hens and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.