Serves: 4
Total Calories: 418
Heat the oven to 300°F.
Cut the game hens in half lengthwise remove and discard the backbones. Season with salt and pepper.
Heat the 2 tablespoons olive oil over medium-high heat in a large skillet that has a tight-fitting lid and a metal handle. Place the game hen halves, skin-side down, in the hot oil, and cook until browned, about 5 minutes.
Mix the tapenade and 1/3 cup extra-virgin olive oil turn the game hens skin-side up and spoon the tapenade-oil mixture over and around the game hen halves. Cover the skillet and place in the oven roast until the game hens are cooked through (165°F internal temperature), about 40 minutes. Remove the skillet from the oven, using a thick potholder. Top the hens with the parsley and baste with some of the oil in the skillet just before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Olive Poached Game Hens recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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