Cornish game hen cacciatore with creamy mascarpone polenta from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • Delys77 on March 13, 2014

    Pg. 218 I substituted 7 medium sized thighs weighing about 2.5 lbs for the hens. I also didn't have any Italian peppers so I went with pickled jalapeño, about 2 tb chopped. I found this recipe delicious. No need to reduce the wine and stock separately. In my case I also partially covered while the chicken was cooking for about 20-25 minutes. I also went with slightly lower heat ranges on the whole. The result is a lovely braised chicken with plenty of luscious jammy sauce for saucing, as opposed to my usually cacciatore which is more of a chicken swimming in a stew like sauce. On the whole this is a winner.

  • chawkins on November 09, 2013

    The cacciatore could used a tad more heat. I substituted 2 serreno and one jalapeno chiles for the hot italian chiles called for. Other than that, it was quite tasty.

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