Cornish Hens with Fennel and Fettuccine

Instructions

1. Preheat the oven to 350º F.
2. Wash and dry the hens thoroughly. Salt and pepper them inside and out. Cut them in half.
3. Ground the fennel seeds with a mini prep or coffee mill. Mix into a paste with minced garlic and butter. Place the hens in a greased ovenproof casserole that fits them snugly. Spread them with the butter mixture, grind on more black pepper, pour wine around them and cover tightly with aluminum foil. Bake for 30 minutes.
4. Uncover, baste and raise the heat to 450º F for 30 minutes longer to brown the hens lightly, basting every 5 minutes with the pan juices.
5. Meanwhile, cool the pasta according to the package direction for "al dente" and drain. Toss with the onion salt and a little olive oil to keep the pasta from sticking together.
6. Remove the hens and pour the juices into a sauce pan over medium heat. Stir in the flour and water paste, cook and stir until slightly thickened. Do not over thicken. You want the sauce to be thin.
7. Heap the pasta on a platter. Ladle on 3/4 of the sauce. Sprinkle generously with the Parmesan and top with the hens. Pour the remaining sauce over the platter. Serve additional cheese if desired. Garnish the platter with either parsley sprigs or fennel frond.
8. NOTE: You might have to quickly broil the chickens to brown them up. They literally oven-braise in the wine and do not always brown enough without this step.

• Servings : 4
• Course : Dinner
• Recipe Type : Dinner