Here in Italy Cornish hens are now mostly farm-raised, but are still considered game birds. In the old days they were wild and shot by hunters. They are absolutely delicious served up in a hearty tomato and wine “hunter’s style” stew, which in translation is “cacciatora.”
1 tsp. olive oil
2 Cornish hens, quartered
1 onion, chopped
1 green bell pepper,
seeded and chopped
2 garlic cloves, minced
1 15-ounce can tomato sauce
4 plum tomatoes,
seeded and chopped
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon celery seed
1/3 cup dry red wine
Heat a large nonstick skillet. Swirl in the oil, then brown the hens, skinside down, about three minutes. Transfer the hens to a plate. Add the onion and bell pepper, and sauté them until the onion turns golden. Add the garlic and sauté until fragrant. Stir in the tomato sauce, tomatoes, bay leaves, oregano, salt, pepper, and celery seed.
Return hens to the skillet, reduce the heat, and simmer, covered, for ten minutes. Uncover and simmer ten minutes longer. Stir in the wine and boil until the sauce thickens a bit and the hens are cooked through, approximately three minutes. Remove the bay leaves and the skin before serving. Serves four.
Cornish Hens alla Cacciatora
