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Food, wine and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
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TO DRINK: Sparking wine, Chardonnay or Pinot Noir
6 Cornish hens, halved (1 to 1 1/2 pounds each)7 tablespoons extra-virgin olive oilSalt and freshly ground black pepper2 tablespoons white wine vinegar1 cup toasted coarse bread crumbs1/4 cup chopped fresh parsley1 scallion, white and green parts, thinly sliced2 anchovy fillets, soaked in cold water for 2 minutes, patted dry, and chopped1 tablespoons capers, chopped1 tablespoon grated lemon zest1 clove garlic, minced1/2 teaspoon chopped fresh thyme1/2 teaspoon chopped fresh rosemary
Preheat the oven to 450°F. Arrange the hen halves in a single layer, skin side up, on a baking sheet. Brush the skin with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast the hens until an instant-read thermometer inserted into the thickest part of the high registers 170ºF, 30 to 35 minutes
Meanwhile, in a bowl, whisk the vinegar and remaining 6 tablespoons olive oil together. Add the bread crumbs, parsley, scallion, anchovies, capers, lemon zest, garlic, thyme, and rosemary and toss together. Season with salt and pepper.
Remove the hens to a platter, top with the toasted bread crumb mixture, and serve immediately.
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