CORNISH HENS SAUTEED WITH GARLIC AND PEPPERS

These tender little birds will delight your palate! This easy and fast recipe will make you taste and discover the French red pepper, Piment d’Espelette, used in the Basque region, near Spain. The flavor is just incomparable with other red peppers! So travel through your plate… Enjoy your Cornish hens with a pink wine from Nimes, France, such as Chateau de Nages (blend of Grenache and Syrah)!

Preparation: 15 min. cooking time: 40 min.

4 servings

2 Cornish hens, quartered

3 Cubannelle peppers (long green peppers), sliced

2 yellow peppers, sliced

1 garlic head cut in half horizontally

½ tbsp piment d’Espelette (French red pepper)

2 tbsp of olive oil

Salt

Season the Cornish hens with salt and piment d’Espelette.

In a large sautéed pan, warm the olive oil on medium-high heat and brown the garlic head. Remove it from the pan and set aside.

Put the Cornish hens in the pan and sauté, 4 pieces at a time, during 10 minutes on all sides, until golden brown. Place the cooked pieces of hen on a plate and add the 4 others. Cook 10 minutes. Take the pieces of Cornish hen off the pan and place them on the plate with the other pieces.

Add the peppers and garlic in the sauté pan and cook 3 minutes. Season with salt and pepper. Add the pieces of hen. Combine, cover and simmer 20 minutes, stirring a few times.

Bon Appétit!