Olive Cornish Hens + Black Olive Tapenade

DSC_1031

This was a great fancy dinner. The hardest part was finding the cornish game hens which I finally did at Whole Foods. The rest of the recipe is really simple and I served it with some garlic swiss chard (recipe here) and boiled small potatoes. Don’t forget a glass of wine!

Olive Cornish Hens (Around My French Table)

Serves 2

Ingredients:

1 Cornish hen

2 Tbsp. tapenade (store-bought or homemade recipe below)

Olive oil

Lemon juice

Directions:

Preheat oven to 500 degrees. Grease a roasting dish with olive oil. Using kitchen shears and the hen, cut down along both sides of the backbone to remove it. Turn the bird breast side up on the cutting board. Press the heel of your hand against the middle of the hen’s breastbone, crack the bone, and flatten the bird. Gently loosen the skin from the flesh. Using your fingers work the tapenade under the skin. Place hen in roasting pan skin side up and sprinkle with olive oil, lemon juice, salt and pepper. Place them in the oven for 25 minutes, until the skin is golden and crisp.

Inspired by Around My French Table

Black Olive Tapenade

Makes ½ cup

Ingredients:

½ cup pitted oil-cured black olives

1 anchovy

1 lemon, zest and juice

Pinch rosemary

Pinch thyme

Pinch cayenne

1 Tbsp. olive oil

Directions:

Pulse all ingredients in food processor until combined.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s