ROASTED GAME HENS WITH CARAMELIZED ROOT VEGETABLES AND DRIED-CURRANT SAUCE

Roasted Game Hens with Caramelized Root Vegetables and Dried-Currant Sauce image

Provided by Carolynn Angle

Yield Makes 6 servings

Number Of Ingredients 23

Caramelized root vegetables
3 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped (about 2 1/2 cups)
2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups)
2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups)
2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups)
2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups)
2 1/2 cups diced celery (about 4 stalks)
2 (7.25-ounce) jars whole roasted peeled chestnuts, halved
6 garlic cloves, minced
2 tablespoons chopped fresh thyme
Hens
1/4 cup plus 1 tablespoon chopped fresh thyme
1/4 cup chopped shallots
1/4 cup extra-virgin olive oil
1 1/2 tablespoons finely grated orange peel
4 garlic cloves, minced
1 tablespoon juniper berries,* crushed in mortar with pestle
3 (1 3/4-pound) Cornish game hens, thawed if frozen, cut lengthwise in half, rinsed, patted dry
1 1/2 cups low-salt chicken broth
1/4 cup dried currants
*Available in the spice section of most supermarkets.

Steps:

For caramelized root vegetables:
Melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; sauté 5 minutes. Season generously with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently, until heated through before serving.
For hens:
Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.
Preheat oven to 325°F. Pour 1 1/2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes. Remove from oven. Preheat broiler.
Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin). Season sauce to taste with salt and pepper.
Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes.
Place 1 hen half on each plate. Divide caramelized vegetables among plates. Spoon sauce over hens and serve.