Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 2 Cornish game hens or squabs, halved (about 3 pounds)
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 16 Garlic cloves, peeled
- 2 tablespoons Unsalted butter, divided
- 2 tablespoons Honey
- 6 Thyme sprigs
- 1/3 cup Minced shallots
- 2 cups Fresh blueberries
- 1 tablespoon Red wine vinegar
Preparation:
To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs.
To prepare sautéed blueberries: In a skillet, over medium heat, melt the remaining 1 tablespoon butter. Add shallots; cook and stir until tender, about 3 minutes. Add blueberries; cook until they soften, about 4 minutes. Stir in red wine vinegar; simmer until mixture has a saucy consistency, about 2 minutes.
To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.
YIELD: 8 portions (about 2 cups sauce)
