At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.
Ingredients
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
3/4 cup olive oil
3/4 cup chopped shallots
2 Cornish game hens, each quartered
2 heads radicchio, each cut into 6 wedges
1/2 cup balsamic vinegar
1 cup beef stock or canned beef broth
2 teaspoons grated lemon peel
1 teaspoon white truffle oil*
Directions
Mix herbs, 1/2 cup oil and 1/2 cup shallots in bowl. Place hens in large resealable bag. Add herb oil and seal; shake well. Chill overnight.
Place radicchio on large rimmed baking sheet. Whisk balsamic vinegar and 1/4 cup olive oil in small bowl. Season with salt and pepper. Pour all but 1/4 cup marinade over radicchio, turning to coat. Let stand 3 hours.
Boil stock, 1/4 cup shallots and reserved 1/4 cup marinade in heavy small saucepan over medium heat until reduced to 1/2 cup, about 6 minutes. Add lemon peel. Cool. Add truffle oil. Season lemon vinaigrette with pepper.
Preheat oven to 450°F. Place hen pieces on another rimmed baking sheet. Bake until brown and cooked through, about 45 minutes.
Heat large skillet over medium-high heat. Add radicchio with marinade; sauté until lightly browned, about 3 minutes per side. Serve hens and radicchio with vinaigrette.
*Available at Italian markets, specialty foods stores and some supermarkets.
