COLD CORNISH

Serves 2

To get the best flavor from the green beans in this recipe, choose ones that are fresh and young. The bean growers say that if the bean is fresh, it will snap easily when broken. If it bends instead of snapping, the bean has been around too long. Also, check the maturity of the developing seeds inside the pods. You want the seeds to be immature, and you can tell this by making sure that they don’t bulge inside the pods. If the seeds are bulging, you can count on the green beans being tough and leathery.

2 fresh Cornish game hens

2 tablespoons olive oil

2 large tomatoes, coarsely chopped, or 1 can (16 ounces) whole tomatoes, chopped, drained

1 medium zucchini, sliced

1 cup fresh green beans, cut into 2-inch lengths

4 scallions, sliced

1/4 cup minced fresh basil or 1 tablespoon dried

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1 cup chicken broth

1/3 cup Feta cheese (optional)

Quarter hens, remove backbones. In a large skillet, over medium-high heat, heat oil. Add hens and brown on all sides, 12 to 15 minutes. Add remaining ingredients. Cover and simmer 20 minutes or until hens are cooked through. Refrigerate. Serve cold, sprinkled with cheese.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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