Salt and freshly ground pepper
Flour for dredging
2 Cornish game hens, split in half
1-1/2 cups chicken broth
3/4 cup Pinot Grigio (may substitute chicken broth for wine)
16 Blue Ribbon Orchard Choice or Sun-Maid California Calimyrna or Mission Figs, stemmed and halved
12 tiny red potatoes, halved
1 to 2 tablespoons chopped fresh rosemary
Heat olive oil in large skillet over medium-high heat. Sprinkle game hens liberally with salt and pepper and coat well with flour. Place in skillet, skin side down, and cook 5 to 10 minutes or until skin is golden brown.
Turn skin side up and pour broth and wine into skillet. Tuck figs and potatoes into skillet, making sure to cover with liquid. Cover skillet loosely and reduce heat to medium low. Cook 10 minutes; remove cover and cook 10 minutes more or until hens are cooked through and potatoes are tender. Sauce should be reduced and slightly thickened at this point. Season to taste with additional salt and pepper, if desired, and sprinkle with chopped fresh rosemary.
Makes 4 servings.
Serve with: Castello di Gabbiano Chianti or Chianti Classico