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Makes 4 servings
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
Flour for dredging
2 Cornish game hens, split in half
1 1/2 cups chicken broth
3/4 cup Gabbiano Pinot Grigio
(may substitute chicken broth for wine)
16 Blue Ribbon Orchard Choice or Sun-Maid California Calimyrna
or Mission Figs,
stemmed and halved
12 tiny red potatoes, halved
1 to 2 tablespoons chopped fresh rosemary
Heat olive oil in large skillet over
medium-high heat. Sprinkle Cornish game hens liberally with
salt and pepper and coat well with flour. Place in skillet,
skin side down and cook 5 to 10 minutes or until skin is golden
brown. Turn skin side up and pour broth and wine into skillet.
Tuck figs and potatoes into skillet, making sure to cover
with liquid. Cover skillet loosely and reduce heat to medium
low. Cook 10 minutes; remove cover and cook 10 minutes more
or until hens are cooked through and potatoes are tender.
Sauce should be reduced and slightly thickened at this point.
Season to taste with additional salt and pepper, if desired
and sprinkle with chopped fresh rosemary.
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