Do you know the easiest way to peel the fresh tomatoes called for in this recipe? Place the tomatoes in boiling water for about 20-40 seconds and you’ll find that the skin slips off quite easily. The riper the tomato, the quicker the skin loosens in boiling water.
2 fresh Cornish game hens
2 tablespoons olive oil
1 clove garlic, minced
1 bay leaf
1 and 1/2 teaspoon minced, fresh oregano or 1/2 teaspoon dried
salt and ground pepper to taste
1/2 cup white wine
2 ripe tomatoes, peeled and quartered
1/4 pound feta cheese, cut into 1/2″ cubes
2 tablespoons ripe olives, sliced
Cut hens into quarters and remove backbones. In a large skillet over medium-high heat, heat oil. Add chicken and brown 5 to 6 minutes per side. Add garlic, bay leaf, oregano, salt, pepper and wine. Cover and simmer over medium-low heat for 15 minutes. Add tomatoes and cook 10 minutes. Stir in cheese and olives. Cook 5 minutes longer or until hens are cooked through. Remove bay leaf before serving.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes