Good Morning America Recipes

Mario Batali's Game Hens with Pomegranate

A Savory Way to Use Pomegranate

Share
Copy
Co-host of "The Chew" prepares his favorite holiday classic Tortellini in Brodo.
|
Servings:Over 8
Difficulty: Easy
Cook Time: min

In this recipe, Mario Batali soaks the pomegranates in sweet marsala for additional flavor. A sprinkle of orange zest at the end gives it a hint of citrus. For more great recipes visit The Chew's site.

Ingredients

  • Seeds of 1 large Pomegranate
  • 1 cup Sweet Marsala
  • 1 tablespoon fresh mint (chopped)
  • 6 Cornish Game Hens
  • Salt
  • Freshly ground pepper
  • 10 tablespoons unsalted butter
  • 2 tablespoon Extra Virgin Olive Oil
  • 12 fresh sage leaves
  • Zest of 2 oranges (cut into 1/4-inch-wide strips)
  • 1 sweet potato (cubed)
  • 2 leeks (2-inch long strips)
  • 3 parsnips (cubed)
  • Cooking Directions

    In a small bowl, just cover the pomegranate seeds with the Marsala. Gently mix in the mint and set aside, covered, for 1 hour.

    Preheat the oven to 375F.

    Season the birds inside and out with salt and pepper. Drain the pomegranate seeds, reserving the liquid. Stuff the birds with half of the seeds, reserving the remainder for later. Using a kitchen twine, tie together the legs of each bird.

    In a large ovenproof saute pan, heat 2 tablespoons of the butter with the olive oil over high heat (if necessary, use two pans). Add 3 of the sage leaves and cook for 1 minute. Add the hens and brown well on all sides, about 5 minutes. Add sweet potato, leeks and parsnips to pan. Lower the heat to medium and add the remaining 9 sage leaves and reserved pomegranate seeds.

    Transfer the pan to the oven and roast for 7 minutes. Remove the pan from the oven, drizzling 3 tablespoons of the reserved Marsala over the hens, and dot with 4 tablespoons of the remaining butter. Baste the hens with the pan juices and roast for 10 more minutes, or until the juices run clear when a thigh is pierced.

    Meanwhile, in a small saucepan, melt the remaining 4 tablespoons butter over low heat. Add the orange zest and cook for 5 minutes, stirring gently so that the zest absorbs the butter. Remove from the heat.

    Transfer the hens to a serving dish. Sprinkle with the orange zest and drizzle the pan juices, with the pomegranate seeds, over them. Serve immediately.

    Recipe courtesy The Chew.

    Recipe Summary

    Main Ingredients: pomegranate, sweet marsala, sweet potato, parsnips, leeks

    Course: Main Course


    Other Recipes That You Might Like
    Mario Batali's Linguine with Clams
    An Easy Christmas Eve Dinner
    Mario Batali's Grilled Eggplant Parmesan
    A classic Italian dish from Mario Batali
    Mario Batali's Pastiera
    Batali's Cheesy Warm Potato Dish
    Mario Batali's Scallions with Almond Pesto
    A scallions recipe with a kick!
    Mario Batali's Grilled Pepper with Anchovies, Capers, and Bread Crumbs
    Try Mario Batali's take on the grilled pepper!
    Mario Batali's Ramps and Mozzarella
    A Great Starter or Side
    Mario Batali's Sausage & Peppers
    A Tailgating Favorite
    Mario Batali's Panzanella Salad
    A Hearty Italian Salad
     
    Foodspotting
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    PHOTO: Karen Pickus apple crisp is shown here.
    Karen's Apple Crisp Crunch Check out "GMA's" chef/food stylist's sweet apple dessert.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    More Ways To Get GMA
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS