Roasted Game Hens With Potato Hash - cooking recipe

Ingredients

2 Tbsp. olive oil, divided
1/2 red bell pepper, diced
1/2 red onion, thinly sliced
2 ribs celery, sliced
1 1/2 tsp. paprika, divided
1 1/2 tsp. minced thyme leaves or 1/2 tsp. dried thyme
1/4 c. minced parsley, divided
1/2 tsp. salt
black pepper, freshly ground
1 large russet potato, cut into 1/2 inch cubes, patted dry
1 c. chicken or vegetable broth
2 game hens, about 1 lb. each

Preparation

Preheat oven to 425 degrees.
To make hash, heat 1 tablespoon oil in a heavy skillet over high heat; add bell pepper, onion and celery.
Stirring often.
Cook until soft, about 5 minutes.
Add 1/2 teaspoon paprika, thyme, 2 tablespoons parsley, and salt and black pepper to taste.
Stir in potato.
Add broth; heat to boiling.
Lower heat to a simmer; partially cover pan.
Cook, turning occasionally, until potato is tender, about 10 minutes. Remove from heat, but keep warm till ready to serve.
Meanwhile, cut backbone from each hen with a knife or kitchen shears.
Rub hens all over with remaining 1 tablespoon oil; season with remaining 1 teaspoon paprika, and salt and black pepper, to taste. Heat an ovenproof skillet over high heat; brown hens, skin side up, 3 minutes.
Turn; brown 2 minutes more.
Transfer pan to oven; place another cast-iron pan or a brick wrapped with foil on top of hens.
Roast 12 minutes. Remove top pan or brick.
Turn birds skin side up; cook until firm, evenly brown, but still moist, about 7 minutes.
Mound hash on each of 2 plates; place a hen on each. Garnish with remaining 2 tablespoons parsley.
Makes 2 servings.