Serves 2

Do you know the easiest way to peel the fresh tomatoes called for in this recipe? Place the tomatoes in boiling water for about 20-40 seconds and you’ll find that the skin slips off quite easily. The riper the tomato, the quicker the skin loosens in boiling water.

2 fresh Cornish game hens

2 tablespoons olive oil

1 clove garlic, minced

1 bay leaf

1 and 1/2 teaspoon minced, fresh oregano or 1/2 teaspoon dried

salt and ground pepper to taste

1/2 cup white wine

2 ripe tomatoes, peeled and quartered

1/4 pound feta cheese, cut into 1/2″ cubes

2 tablespoons ripe olives, sliced

Cut hens into quarters and remove backbones. In a large skillet over medium-high heat, heat oil. Add chicken and brown 5 to 6 minutes per side. Add garlic, bay leaf, oregano, salt, pepper and wine. Cover and simmer over medium-low heat for 15 minutes. Add tomatoes and cook 10 minutes. Stir in cheese and olives. Cook 5 minutes longer or until hens are cooked through. Remove bay leaf before serving.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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