3 X 750 gr Cornish hens, jointed
freshly ground black pepper
8 bay leaves
2 sprigs of fresh rosemary
3 cloves of garlic, peeled (1 crushed, 2 sliced)
22 gr or 1 package of Cremini mushrooms, halved
1 pack of red pearl onions, peeled whole
1/2 bottle of red wine
extra virgin olive oil
6 anchovy fillets
1 handful of large green, stoned
2 x 400 gr good quality canned plum tomatoes
- Season the hen pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves, rosemary sprigs, and crushed clove of garlic and cover with red wine. Leave to marinate for at least one hour, but preferably overnight in the fridge.
- Preheat your oven to 350 degrees. Drain the Cornish hens, reserving the marinade, and pat dry with kitchen paper. Heat an ovenproof pan, add a splash of olive oil, and fry the Cornish hen pieces until browned lightly all over. Put to the side.
- Place the pan back on the heat and add the sliced garlic, pearl onions and Cremini mushrooms. Fry gently until golden brown, then add the anchovies, tomatoes (broken up with a wooden spoon) and the hen pieces with their reserved marinade. Bring to a boil, cover with a lid or a double thick layer of foil and bake in the preheated oven for 1 1/2 hours.
- Skim off any oil that’s collected on top of the sauce, then stir, taste and add a littel salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with pasta, polenta, or beans and lots of good red wine.