How to make it

  • Season both sides of the poultry with salt, pepper and a sprinkle of thyme on the hens. And place into a baking pan.
  • Mince the garlic and put it into a mixing bowl add the cognac, soy sauce olive oil and fig spread or preserve. Season with black pepper. Mix well be sure to break down the fig preserve.
  • Pour the mix on top of the poultry and be sure to evenly coat all of the poultry. Turn the hens bottom up and breast down in the baking pan.
  • Cover with foil and bake in a pre heated 350 degree oven for 1 hour. Then remove the foil turn over the hens and bake another 24 additional minutes.
  • Remove from the oven and put under the broiler for 4 minutes.
  • Remove when the skin is slightly chard set the hens aside so the juices will redistribute and allow to rest about 10 minutes and.
  • Heat the baking pan on the top of the stove on medium low flame to create a gravy. Add 2 tbsp of all purpose flour to 2 tbsp of soft butter together and add that to the pan. Allow to simmer about 6 to 10 minutes continuously stirring. Strain the gravy through a wire mesh strainer
  • Plate the hens and dress with the gravy and serve.

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