Marinated Cornish Game Hens

By Daniel Rogov

1/2 cup olive oil
12 Cornish game hens or quail or 6 mini-chickens, trussed
2 medium onions, chopped coarsely
16 cloves garlic
2 Tbsp. green parts of spring onions, chopped finely
4 carrots, sliced thinly
6 bay leaves
3 sprigs parsley salt to taste
2 tsp. thyme
20 whole peppercorns
1/2 celery stalk, with leaves pinch of saffron (optional)
3/4 cup red wine vinegar
3/4 cup chicken stock
3 1/2 cups dry white wine
1 lemon, sliced
2 Tbsp. parsley, chopped
watercress for garnish

In a large shallow flameproof casserole heat the oil and in this saute the birds slowly until well browned on all sides. Transfer the birds to a preheated platter.

In the same casserole saute together the onion, garlic, spring onions and carrots just until the onions are translucent. Add the bay leaves, parsley sprigs, salt, thyme, peppercorns, celery and saffron and stir together well. Stir in the vinegar, stock and wine, return the birds to the casserole, cover and simmer 45 minutes.

Transfer the birds to a separate flameproof shallow casserole dish. Reduce the cooking liquids in the large casserole dish by boiling rapidly for 5 minutes and then pour the liquid over the birds. Cover, let come to room temperature, and refrigerate for 3 - 4 days before serving, turning the birds occasionally during the marinating period. (The dish may remain in the refrigerator for up to 7 days before serving).

To serve remove from the refrigerator, let come to room temperature and garnish with lemon slices, chopped parsley and watercress.

(Serves 4 - 6)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.