Taken nearly verbatim from The New Basics. This is not a quick weekday evening meal, but it makes a great Thursday-Night-Day-Night dish! Next time I may try using more shallots/onions and anchovy
1/4 c. flour
1 T. finely chopped fresh rosemary leaves
1 t. salt
fresh black pepper, to taste
2 Cornish game hens (3 - 3.5 lbs total)
3 T. olive oil
2-3 shallots, minced
2-3 large cloves garlic, minced
3/4 c. white wine
3/4 c. beef broth
1 t. anchovy paste (or 2-3 anchovy fillets, smashed up)
Preheat oven to 375 F.
Rinse hens, pat dry, and cut into 8 pieces each.
Combine flour, rosemary, salt, & pepper in a shallow bowl and mix well. Whisk wine, broth, and anchovy paste in another small bowl.
Heat oil in a large oven-proof skillet over medium heat. Dredge hen in flour mixture and shake off any excess. Place in skillet and fry/brown 8-10 minutes (without moving); turn pieces over and brown the other side, about 5-7 minutes. Transfer hen to plate.
Add shallots and garlic to the skillet and cook until soft and starting to brown (about 2 minutes). Remove to small bowl. Pour off any excess fat.
Return hen to skillet and pour wine/broth mixture over hen. Bring to a boil. Sprinkle shallots/garlic over the top. Transfer skillet to oven and bake 30 minutes (uncovered).