Herbed Game Hens With Radicchio And Truffle Oil

Recipe Ingredients

1/4 cup	36g / 1.3oz	Chopped fresh basil
1/4 cup	36g / 1.3oz	Chopped fresh chives
1/4 cup	36g / 1.3oz	Chopped fresh tarragon
3/4 cup	177ml	Olive oil
3/4 cup	109g / 3.8oz	Chopped shallots
2		Cornish game hens - each quartered
2		Radicchio - each cut into 6
		Wedges
1/2 cup	118ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Beef stock or canned beef broth
2 teaspoons	10ml	Grated lemon peel
1 teaspoon	5ml	White truffle oil - see * Note

Recipe Instructions

* Note: Available at Italian markets, specialty foods stores and some supermarkets.

Mix herbs, 1/2 cup oil and 1/2 cup shallots in bowl. Place hens in large resealable bag. Add herb oil and seal; shake well. Chill overnight.

Place radicchio on large rimmed baking sheet. Whisk balsamic vinegar and 1/4 cup olive oil in small bowl. Season with salt and pepper. Pour all but 1/4 cup marinade over radicchio, turning to coat. Let stand 3 hours.

Boil stock, 1/4 cup shallots and reserved 1/4 cup marinade in heavy small saucepan over medium heat until reduced to 1/2 cup, about 6 minutes. Add lemon peel. Cool. Add truffle oil. Season lemon vinaigrette with pepper.

Preheat oven to 450 degrees. Place hen pieces on another rimmed baking sheet. Bake until brown and cooked through, about 45 minutes.

Heat large skillet over medium-high heat. Add radicchio with marinade; saute until lightly browned, about 3 minutes per side. Serve hens and radicchio with vinaigrette.

This recipe yields 4 servings.

Source:
Bon Appetit, March 2001

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