SKILLET ROASTED GAME HENS W/FINGERLINGS AND SPROUTS

Skillet Roasted Game Hens W/Fingerlings and Sprouts image

Provided by gailanng

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

Previous Next

2 (1 1/2 lb) Cornish hens, thawed, rinsed and patted dry inside and out
1/2 lb fingerling potatoes or 1/2 lb assorted fingerling potato
3/4 lb Brussels sprout, thick ends trimmed, loose outer leaves removed and cut in half
3 slices thick cut bacon, chopped (or cut with kitchen shears)
2 garlic cloves, sliced thin
2 tablespoons seasoning, blend (Creole, Mediterranean, Herbs de Provence, Lemon Pepper etc. amt. to taste)
1 tablespoon olive oil

Steps:

Pre-heat oven to 400 degrees with cast iron skillet in the oven while it's pre-heating.
To prepare the hens, gently pull the legs out and away from the body so that they become dis-jointed and lie flat on either side of the body.
Rub 1/2 tablespoon olive oil all over each hen. Sprinke each with seasoning blend to taste outside and inside the cavity; set aside.
Wash the potatoes and toss them into a bowl with about 1/2″ of water. Cover and cook for 2 minutes on high in the microwave. Discard water and set aside.
Remove the pan from the hot oven and drop bacon pieces onto one half of the pan.
Place the chickens into the other half of the pan, breast up. Make sure to place the legs and thighs flat against the bottom of the pan. Put the skillet back into the oven and cook for 15 minutes.
Remove the pan from the oven, brush breasts with a few dabs of the bacon drippings. To the pan add the potatoes and garlic slices over 1/2 of the bacon pieces and the brussels sprouts over the other half of the bacon pieces. Toss the potatoes and brussel sprouts with the bacon pieces to coat them in some of the fat.
Put the pan back into the oven and lower the heat to 350 degrees. Continue to cook for 45-50 minutes longer or until the juices from the legs and thighs run clear when pierced.
Serve with pan juices.