Ingredients
9 T. butter
3 large onions, cut in half and sliced
6 T. sugar
1 c. dry red wine
3 cornish game hens, quartered, backbones removed
1/4 c. sherry vinegar
1 1/2 c. chicken stock
2 T. flour
chopped fresh parsley
Preparation
Melt 3 T. butter in large skillet over med-hi heat. Add onion and 3 T. sugar and cook until onions are golden, stirring often, about 15 min. Add wine and cook until very tender and mixture is a thick jam-like consistency, about 40 min. Preheat oven to 450 deg. Melt 2 T butter in large heavy skillet over med-hi heat. Add hen pieces and brown well, about 8 min. Place hen quarters on rimmed baking sheet(do not clean skillet), season with s&p, and bake until cooked through about 20 min. Transfer hens to a bowl, cover with foil and keep warm. Add drippings from baking sheet, vinegar and remaining 3 T. sugar to skillet used to brown hens. Bring to boil, scraping up any browned bits. Add stock and boil. Mix remaining 4 T. butter and flour in small bowl, forming paste. Whisk paste into stock and cook until thickened, about 3 min. Season with s&p. Rewarm onion compote, spoon onto center of each plate. Arrange 2 hen quarters around compote, and spoon some sauce over both. Sprinkle with chopped parsley and serve.
