At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.
Recipe information
Yield
Makes 4 servings
Ingredients
1
1
1
3
3
2
2
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Mix herbs, 1/2 cup oil and 1/2 cup shallots in bowl. Place hens in large resealable bag. Add herb oil and seal; shake well. Chill overnight.
Step 2
Place radicchio on large rimmed baking sheet. Whisk balsamic vinegar and 1/4 cup olive oil in small bowl. Season with salt and pepper. Pour all but 1/4 cup marinade over radicchio, turning to coat. Let stand 3 hours.
Step 3
Boil stock, 1/4 cup shallots and reserved 1/4 cup marinade in heavy small saucepan over medium heat until reduced to 1/2 cup, about 6 minutes. Add lemon peel. Cool. Add truffle oil. Season lemon vinaigrette with pepper.
Step 4
Preheat oven to 450°F. Place hen pieces on another rimmed baking sheet. Bake until brown and cooked through, about 45 minutes.
Step 5
Heat large skillet over medium-high heat. Add radicchio with marinade; sauté until lightly browned, about 3 minutes per side. Serve hens and radicchio with vinaigrette.
Step 6
*Available at Italian markets, specialty foods stores and some supermarkets.