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Grilled Cornish Hens with Warm Potato and Portobello Salad

  • SERVINGS: 4

We prefer to use extra-virgin olive oil in the salad, but if the one on your shelf is so powerful that it would overwhelm the potatoes, mix it half and half with a less exalted olive oil.

  1. 1 3/4 pounds Yukon Gold potatoes
  2. 1 1/2 pounds Portobello mushrooms, stems removed
  3. 1/4 cup vegetable oil
  4. Salt and freshly ground pepper
  5. 2 Cornish hens (about 1 1/4 pounds each), halved lengthwise, backbones removed
  6. 1/2 cup chopped flat-leaf parsley
  7. 1/3 cup olive oil
  8. 2 garlic cloves, minced
  9. 1 tablespoon white wine vinegar
  1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat and cook until tender, 25 to 30 minutes. Drain.
  2. Meanwhile, light a grill or preheat the oven to 500°. Brush the Portobellos with 2 tablespoons of the vegetable oil and sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Grill the mushrooms or roast them on a baking sheet, turning once, for about 15 minutes, or until browned and cooked through.
  3. Brush the hens with the remaining 2 tablespoons of vegetable oil and sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Grill over moderate heat or roast in the oven on a large rimmed baking sheet for 12 minutes. Turn and cook for about 12 minutes longer, or until the juices run clear when a thigh is pierced.
  4. Peel the potatoes. Slice the potatoes and mushrooms 1/4 inch thick and transfer to a large bowl. Add the parsley, olive oil, garlic and vinegar and season with salt and pepper. Toss gently but thoroughly. Mound the salad on plates and top each serving with 1 of the hen halves.

Suggested Pairing

The clean taste of a Chardonnay-based Mâcon-Villages from Burgundy will highlight the Cornish hens and potatoes.

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