Roasted Cornish Hens Wrapped In Prosciutto with Rosemary and White Beans

Poussins, which are functionally identical to what we call Cornish game hens in the United States, are like single-serving chickens, so they do the double duty of being a slightly more elegant, formal looking meal, and also making it possible to serve something roast-chicken-like in under half an hour. These poussins are gorgeous Italian beauties. They are rubbed all over with olive oil, garlic, and rosemary, and wrapped in prosciutto di Parma. The skin bubbles up, the garlic and rosemary toast and infuse, and the prosciutto crisps into a salty shell. As they rest, toss creamy cannellini beans in the garlicky juices, and roast them for five minutes to warm through. That's it. A perfect, elegant roast dinner in half an hour. This is, of course, dinner for two, but you can multiply at will.

3 tsp. extra-virgin olive oil
2 (1½ lba) Cornish hens, backbones removed with kitchen shears and spread flat.
kosher or sea salt
black pepper, freshly ground
2 Tbsp. fresh rosemary, chopped
2 medium cloves garlic, minced (about 2 tsp.)
4 thin slices prosciutto di Parma
2 (15 oz) cans cannellini beans, drained and rinsed

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Drizzle a rectangular baking dish with 1 tsp. of olive oil Drizzle each of the hens, front and back, with 1 tsp. of olive oil each. Season with salt and pepper, and rub all over with the chopped rosemary and garlic.

Lay breast-side up in a single layer in the baking dish, and drape the prosciutto over the top of the chickens. Roast until prosciutto is crisp and breasts register 155°F at their deepest point on an instant read thermometer, 18-25 minutes.

Take the poussins out of the pan and set aside.

Transfer beans to pan and stir to coat in juices. Season with salt and pepper and return to oven until hot, about 5 minutes. Serve beans and hens immediately.

Makes 2 servings.

Cook's Notes: Cornish hens are hard to find fresh, most will be frozen. They can easily be thawed overnight in the refrigerator. Them them come to room temperature before cooking, about 30 minutes. Then be sure to pay dry.