BIRDS IN THE NEST (SALLYE)

sallye bates

By
@grandedame

This is a good recipe to have handy when your "mighty hunter" returns from dove hunting with a sack full of birds. It is an easy dish to prepare and is really delicious.

You can substitute the Cornish game hens that you bagged at the supermarket for the doves.


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Comments:

Serves:

2 hearty eaters or 4 light eaters

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 c
uncooked rice
3 Tbsp
butter
4
doves or cornish game hens
1 Tbsp
lemon juice
1 tsp
coarse sea salt
1 tsp
ground black pepper
1/2 tsp
rosemary, crushed
1/2 tsp
thyme. crushed
8-12 small
pearl onions
8 oz
mushrooms of your choice
1 c
chicken broth
1 c
madeira wine***

Directions Step-By-Step

1
Preheat oven to 350º.

Lightly oil or spray a 9" x 13" baking dish that has an ovenproof cover and set aside.
2
Make a paste with the lemon juice, salt, pepper, rosemary and thyme.

Rub the birds inside and out with this paste. Press down firmly so paste will adhere to the birds.

Set aside.
3
Heat small heavy skillet over medium high heat.

Melt the butter in the skillet, then add rice. Saute the rice until brown, stirring to prevent burning.
4
Transfer the rice to the oiled casserole and spread out evenly over the bottom of the dish.
5
Place the birds on top of the rice, and surround them with the onions and mushrooms.
6
Combine chicken broth and madeira and whisk until blended.

Pour over the birds and rice.

Cover and bake at 350º for 30-40 minutes.
7
NOTES:

***1. You can substitute a hearty red wine for the madeira, or for non-alcoholic dish just use 2 cups of chicken broth with a splash of balsamic vinegar.

2. You can cover dish with heavy duty foil if you don't have a covered casserole dish. Make sure you crimp it tightly around the casserole dish.

About this Recipe

Course/Dish: Chicken, Casseroles, Wild Game
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy