Stuffed Cornish Game Hens With Swiss Chard

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 large shallot, finely chopped
• 4 slices soft whole grain bread, cut into small cubes
• 2 ounces sliced prosciutto, chopped
• 2 ounces dried mango, chopped
• 1 (14 1/2 ounce) can chicken broth
• 4 cornish hens
• 1/4 cup flour
• 6 garlic cloves, coarsely chopped
• 2 lbs swiss chard, sliced

Recipe

• 1 preheat the oven to 325°. in a medium skillet, heat 1 tablespoon olive oil over medium heat. add the shallot and cook until softened.
• 2 add the bread cubes, prosciutto and mango. stir in 1/2 cup chicken broth; remove from the heat and let cool. stuff each hen with one quarter of the mixture and tie the legs together with kitchen string.
• 3 sprinkle the flour on the hens. in a large dutch oven, heat 2 tablespoons olive oil over medium heat. add half the garlic and cook for 1 minute.
• 4 add the hens and cook, turning once, until browned. arrange the hens breast side up, add the remaining chicken broth, cover and bring to a simmer.
• 5 transfer to the oven and cook until an instant-read thermometer registers 160° when inserted in the thigh, about 55 minutes. transfer the hens to a platter and tent with foil.
• 6 transfer the cooking liquid to a small bowl, reserving the dutch oven. let the liquid settle, then skim the fat from the surface; discard.
• 7 in the dutch oven, heat the remaining 1 tablespoon olive oil and garlic over medium heat. add the chard and cook until wilted, about 3 minutes. serve alongside the hens with the reserved juices.