Game Hens Paprika
from Cooking A to Z by Jane Horn

This Hungarian dish is traditionally made with chicken cut into serving size pieces, but game hens work equally well.

2 games hens
Salt and fresh ground pepper
3 tablespoons butter
1 tablespoon oil
1 large onion, thinly sliced
1/2 cups chicken broth
1 tablespoon Hungarian paprika
1 cup sour cream
1 tablespoon flour
Egg noodles or spaetzle for serving

Rinse each bird under cold water and then dry inside and out with paper towels. Cut out and discard the spine. From the inside, split the breast bone using a sharp knife. Open/flatten each bird and trim the neck area. Tuck the wings up and over themselves so they lock in place over the shoulders. Season with salt and pepper; set aside.

In a heavy-bottomed oven-proof skillet over medium-high heat, heat butter and oil. Add game hens and saute, starting skin side down, until golden brown (about 10 minutes per side).

Add the onions, and saute until transluscent. Add the stock and the paprika, stirring and scrapping with a wooden spoon to loosen any browned bits that may have stuck to the bottom of the skillet. Cook, covered, for 15 - 20 minutes. Note: to keep the skin crispy, you could bake the hens in the oven, uncovered. You will need to replace any liquid that evaporated by adding water.

Remove game hens to a serving platter. In a small bowl combine the sour cream and flour. Mix into sauce, sitrring until well blended (about 1 minute). Pour over game hens and serve with hot spaetzle or cooked egg noodles.

Yield: 4 servings