These little hens are ideal for two—with a generous side of vegetables. Should you want dinner for four instead (or the likelihood of leftovers), the recipe is easy to double. This sauce is loosely inspired by the classic Chicken Marbella from The Silver Palate cookbook.
Ingredients
- 1 Rock Cornish hen
- 2 garlic cloves, peeled and crushed
- 1 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- freshly ground black pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 4 pitted prunes, halved
- 4 dried apricots, halved
- 1/4 cup Spanish green olives, pitted
- 2 tablespoons capers
- 2 bay leaves
- 1 tablespoon brown sugar
- 1/4 cup white wine
- juice of half a lemon
- 1 tablespoon fresh cilantro, chopped
Cooking
In a non-reactive bowl, combine garlic, oregano, salt, pepper, vinegar, oil, dried fruit, olives, capers, and bay leaves. Pour over the hen and marinate, refrigerated, overnight.
Preheat the oven to 350°F and place the hen in a cast iron skillet or shallow ovenproof dish. Spoon marinade over top, arranging the fruit and olives around the sides, and sprinkle the bird with brown sugar. Pour wine into the pan and bake for 40 to 50 minutes, basting several times with the wine and marinade. When done, remove from oven, squeeze lemon juice over the bird, and let it rest 10 minutes. Use a slotted spoon to arrange fruit and olives on a serving platter, ladle sauce over the hen, and sprinkle with cilantro. Serve with rice or a crusty loaf to mop up the pan juices.
