Cornish Hens with Autumn Fruit

By myriamradia

Ingredients

• 8 cornish hens
• 12 large cloves of garlic, peeled and finely minced
• 4 T dried oregano
• salt and pepper to taste
• 1 c red wine vinegar
• 1 c pitted prunes
• 1 c dried apricots
• 1 c pitted green olives
• 1/2 c olive oil
• 1 1/2 c capers and some of it’s juice
• 8 bay leaves
• 1 c brown sugar
• 1 c dry white
• 4 T parsley

Preparation

Step 1

Run hens under cold water and pat dry. Cut in 2 pieces, lengthwise and remove breast bone.
Then cut in 2 more pieces (so you have 4 pieces per Cornish hen.
In a large bowl combine everything except sugar, white wine and parsley. Marinate and
refrigerate overnight.

Next day, preheat oven to 350 degrees.
In a shallow roasting pan, place Cornish hens, spoon marinade over hens. Pour white wine in
the dish (not over the hens) and sprinkle brown sugar over top of hens.

Bake for 1 ¼ hour. Serve with wild rice.