I made this recipe and put the tomatoes atop steamed baby spinach. Absolutely delicious. The tomatoes are sweet and garlicky.

Reviewed On: May 10, 2009

This recipe is pretty easy and tastes great. My two friends who enjoyed it with me loved it! I served mine with linguine, but I would recommend ziti - this sauce is extremely thick and needs pasta that will hold it. Also, I am a salt fiend and this recipe doesn't really need any extra salt added - so taste it before seasoning. I tasted throughout the cooking process - don't leave out the chicken livers or nutmeg- they added an extra earthiness to the dish that pushed it over the top for me.

Reviewed On: Nov. 13, 2008

I tried this after my boyfriend came home with two Cornish game hens and expected me to do something with them. I did a search and came up with this recipe. We both ended up loving this dish. I did make some modifications after reading the other reviews: I'm a flavor junkie, so I mixed up 1 tps. each of Emeril's Chicken Rub, dried Rosemary, and Italian garlic seasoning with the 3 tbs. of oil called for. I made inicisions under the skin of the hens and spooned a couple teaspoons of this mixture under the skin and a couple over the skin. I then seasoned the outside of the birds and the cavities with Kosher salt and plenty of black pepper. I only used two hens, but used one whole lemon, squeezing the juice of the lemon all over the birds and over the garlic cloves in the pan, and then stuffing the birds as directed (the birds will only fit a quarter of one lemon in the cavity). I also didn't have enough fresh garlic on hand, so I used a jar of pearl onions to supplement the garlic and dumped the onion juice from the jar into the roasting pan. This kept everything juicy until phase two. I didn't have white wine, so I used a red Zinfandel, some water, and I added baby Bella mushrooms cut into quarters to the pan for the second half of roasting. I added extra garlic seasoning and Emeril's Chicken rub to the mushrooms. It was awesome. The other adjustment I made was the cooking time - if you have a "cool" oven like I do, just crank up the temp 10 degrees and cook 5 to 10

Reviewed On: Feb. 12, 2008