This recipe was inspired by one using partridges that appeared in "The Taste of Spain," by Camilla Jessel. Season hens with salt and pepper. Heat a bit of oil in a large heavy pan and brown the birds in it on all sides. Add garlic to pan and stir until it takes on a pale color. Add vinegar, 2 cups of the stock, the vermouth and onions and bring to a boil. Lower heat, cover tightly and cook gently until birds are very tender, about 1 hour. Heat remaining cup of stock in a pan large enough to hold the pear halves. Add pears and poach until barely tender; remove with a slotted spoon and keep warm. Add chestnuts to poaching liquid and simmer until heated through; remove and keep warm. Remove birds to a heated serving platter or plates. Strain cooking liquid, return to heat and add grated chocolate, stirring until it is a good sauce consistency. Pour over birds and garnish with pears, chestnuts, the fried bread, a few raisins and some chopped parsley. Note: To make fried bread, cut crusts from 4 slices of white bread, then cut slices diagonally to make 8 triangles. Fry quickly in a little hot oil until golden on both sides. Drain and keep warm. PER SERVING: 1,090 calories, 86 g protein, 52 g carbohy- drate, 58 g fat (17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber. Jayne Benet writing in the San Francisco Chronicle, 3/18/92. Posted by Stephen Ceideburg
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|Serving Size: 1 Serving (783g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 584 (58%)|
|Amt Per Serving||% DV|
|Total Fat 64.9g||87 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 350.2mg||108 %|
|Sodium 725.9mg||25 %|
|Potassium 1228.3mg||32 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19.6g|
|Protein 66.8g||95 %|
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Calories per serving: 1012
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