Ingredients
2 small game hens, skinned and cut into pieces
4 Tbsp olive oil
1 medium onion, thinly sliced
2 heaping Tbsp pinoli
1/2 cup chicken broth
3 oz. olives Nicoise, pitted
1 bay leaf
1 branch fresh rosemary
3/4 cup Pinot Noir or other light, non tannic wine
Preparation
In a wide saucepan, heat the oil over medium low and saute the onion about 5 minutes. Add the pinoli and cook another 3-4 minutes.
Add in the game hen pieces, raise the heat to medium, and brown them lightly, about 5 minutes. Add the wine, stir a few times, and cook until it is almost all boiled off. Add the broth, salt to taste, the bay leaf and the rosemary, bring to a boil, cover, lower the flame to low and cook about 20 minutes. Add the olives, cook another 20 minutes or until done. Serve with polenta.
