Stuffed Cornish Game Hens With Swiss Chard

1. 1

   Preheat the oven to 325.

2. 2

   In a medium skillet, heat 1 tablespoon olive oil over medium heat.

3. 3

   Add the shallot and cook until softened.

4. 4

   Add the bread cubes, prosciutto and mango.

5. 5

   Stir in 1/2 cup chicken broth; remove from the heat and let cool.

6. 6

   Stuff each hen with one quarter of the mixture and tie the legs together with kitchen string.

7. 7

   Sprinkle the flour on the hens.

8. 8

   In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.

9. 9

   Add half the garlic and cook for 1 minute.

10. 10

    Add the hens and cook, turning once, until browned.

11. 11

    Arrange the hens breast side up, add the remaining chicken broth, cover and bring to a simmer.

12. 12

    Transfer to the oven and cook until an instant-read thermometer registers 160 when inserted in the thigh, about 55 minutes.

13. 13

    Transfer the hens to a platter and tent with foil.

14. 14

    Transfer the cooking liquid to a small bowl, reserving the Dutch oven.

15. 15

    Let the liquid settle, then skim the fat from the surface; discard.

16. 16

    In the Dutch oven, heat the remaining 1 tablespoon olive oil and garlic over medium heat.

17. 17

    Add the chard and cook until wilted, about 3 minutes.

18. 18

    Serve alongside the hens with the reserved juices.

* Per serving · 4 servings · Values may vary.