Hen With Pomegranate

Preparation:

Preparation: Brown the hen in half the butter and oil. Add a whole onion, sprinkle with hot water. Bake in the oven for about an hour at 180 degrees. Mash the pomegranate seeds in a potato masher and pour the sauce over the meat. Season the other chopped onion in the remaining butter and oil, add the mushrooms softened in water and squeezed, cook for 15 minutes and add them to the hen. At the end of cooking, remove the bird and the onion, blend the sauce, mix in the cream, sage, salt and pepper. Let it thicken over low heat. Serve the hen cut into pieces, with the sauce, pomegranate seeds and stewed onions. Accompanying wines: Teroldego Rotaliano "Superiore" DOC, Cirò "Superiore" DOC, Sangiovese Di Romagna "Riserva" DOC.