Game Hen with Brussel Sprouts and Chestnuts

INGREDIENTS:

• 1 Tablespoon Thyme, Chopped
• 2 Teaspoons Salt
• 1 Teaspoon Pepper
• 4 Cornish Game Hens
• 2 Teaspoons Butter
• 2 Teaspoons Olive Oil
• 1 Red Onion, Peeled and Cut Into 8 Wedges
• 2 Pounds Brussels Sprouts, Trimmed and Cut in Half
• 16 Ounces Jarred Roasted Chestnuts
• 2 Tablespoons White-Wine Vinegar

DIRECTIONS:

• Preheat oven to 375°F.
• Combine thyme, salt and pepper in a small bowl.
• Remove giblets (if included) from game hens and remove any excess skin.
• Loosen the skin over the breast and thigh meat, rub half the thyme mixture under the skin, and tie legs together with kitchen string.
• Heat butter and oil in a large roasting pan set over 2 burners on medium heat, add the game hens, and brown on all sides, turning occasionally, about 10 to 12 minutes.
• Add onion to the pan, transfer to the oven and roast for 10 minutes.
• Add brussel sprouts and roast for 20 minutes.
• Stir chestnuts and the remaining thyme mixture into the pan, and continue roasting until temperature in thigh registers 165°F, about 10 to 15 minutes.
  
• Transfer the game hens to a large cutting board and let rest for 10 minutes.
• Place the roasting pan over 2 burners on medium heat, toss the vegetables with vinegar and bring to a simmer, stirring.
• Remove the string from the game hens, turn breast-side down and slice in half lengthwise using a large heavy knife, cutting straight through to the breast side.
• Serve the game hens with the vegetables.

The earthiness of the chestnuts and Brussels sprouts are a wonderful compliment to the buttery flavor of the hens. This is a nice dish to prepare when you want to mix it up during the holiday season. Really, what's more festive than roasted chestnuts? 1 serving is 1/2 of a hen and 3/4 cups of vegetables and is under 320 calories!

Enjoy!

This recipe was created by Bruce Weinstein & Mark Scarbough.