Game hens in chocolate sauce Recipe

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Game hens in chocolate sauce

Ingredients:

Procedures:

1	This recipe was inspired by one using partridges that appeared in "the taste of spain," by camilla jessel.
2	Season hens with salt and pepper.
3	Heat a bit of oil in a large heavy pan and brown the birds in it on all sides.
4	Add garlic to pan and stir until it takes on a pale color.
5	Add vinegar, 2 cups of the stock, the vermouth and onions and bring to a boil.
6	Lower heat, cover tightly and cook gently until birds are very tender, about 1 hour.
7	Heat remaining cup of stock in a pan large enough to hold the pear halves.
8	Add pears and poach until barely tender; remove with a slotted spoon and keep warm.
9	Add chestnuts to poaching liquid and simmer until heated through; remove and keep warm.
10	Remove birds to a heated serving platter or plates.
11	Strain cooking liquid, return to heat and add grated chocolate, stirring until it is a good sauce consistency.
12	Pour over birds and garnish with pears, chestnuts, the fried bread, a few raisins and some chopped parsley.
13	Note: to make fried bread, cut crusts from 4 slices of white bread, then cut slices diagonally to make 8 triangles.
14	Fry quickly in a little hot oil until golden on both sides.
15	Drain and keep warm.
16	Per serving: 1,090 calories, 86 g protein, 52 g carbohy- drate, 58 g fat (17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber.
17	Jayne benet writing in the san francisco chronicle, 3/18/92

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