April 8th, 2012
Photography by Rob KinghornFood Styling by Ian MuggridgeProp Styling by Jane Hardin
Preheat oven to 425 F.
Carefully loosen skin from hen breast by working your fingers between skin and meat. Place one sage leaf under skin of each breast. Season inside and outside of hen with salt and pepper. Fold wing tips under and tie legs closed. Lay one slice of pancetta across top of each breast. Set aside.
Combine next 5 ingredients over medium heat in a large ovenproof skillet. Lay leeks, cut-side up in skillet and place hens, breast-side up on top of leeks, transfer to oven. Roast 15 minutes, baste with pan juices and continue to roast another 15 minutes. Remove pancetta, set aside and keep warm. Baste hens again, add prunes and continue to cook for 15-20 minutes. To check for doneness, insert a meat thermometer at thickest part of thigh. It should read 170 F. Remove from oven, cover with foil and let rest 5 minutes. Reserve leeks and prunes in broth.
To serve, divide leeks and prunes between plates. Cut hens in half lengthwise and place one half on top of leeks with a bit of broth. Crumble reserved pancetta over top and serve with crispy sweet potato pancakes.
Per serving: about 722 calories, 46 g fat, 48 g protein, 26 g carbohydrates, 4 g fibre, 1499 mg sodium. Excellent source of vitamin B12, riboflavin, niacin, folate, magnesium, iron and zinc.