Name: Cornish Game Hens with Sweet Onion Compote
Yield: Serves 6
Ingredients: 9 tablespoons butter; 3 large onions, chopped (about 6 cups); 6 tablespoons sugar; 1 cup dry red wine; 3 Cornish game hens, quartered, backbones removed; 1/4 cup Sherry wine vinegar; 1 1/2 cups chicken stock or canned low-salt chicken broth; 2 tablespoons all purpose flour; Chopped fresh parsley

Poussin à la Confiture d'Oignons

Cornish game hens are a delicious and more readily available substitute for the guinea hens that the chef at Restaurant Hiély-Lucullus uses to prepare this. (Have the butcher quarter the hens and remove their backbones.) When in season, peaches are caramelized and served with this dish at the restaurant.

Recipe notes

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