Ingredients
1 red bell pepper
1C 1/2-inch cubes peeled sweet potato
1C 1/2-inch cubes peeled Yukon gold potatoes
1C green beans, cut into 1-inch lenghts
1T plus 1/2C olive oil
4 Cornish game hens, quartered, backs removed
OR
8 Chicken thighs
1C large chop onion
1C diced portabella mushrooms (about 2oz)
8C baby spinach
2C chicken stock
1-2T butter
Preparation
Char pepper over gas flame until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop pepper. Cook sweet potatoes in large pot of boiling salted water 1 minute, add potato and cook 2 minutes. Add green beans and cook 1 minute. Drain, rinse under cold water, drain again. Heat 1T oil in heavy large Dutch oven over med-high heat. Season hens or chix with salt & pepper. Working in batches, add to Dutch oven and cook until browned on all sides and almost cooked through, about 15-20 minutes per batch. Transfer to platter. Pour off any excess grease and add onion to Dutch oven, stir 1 min. Add mushrooms & saute 1 min. Stir in roasted red bell pepper, vegetable mixture & spinach. Top with hens or chix. Pour stock and remaining 1/2C oil over. Cover and simmer until chix is cooked through, 15-20 min. Transfer hens/chix to platter. Swirl in butter and season with salt & pepper. Spoon vegetable mixture onto plate and top with hens/chix.
