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TO DRINK: Sparking wine, Chardonnay or Pinot Noir
6 Cornish hens, halved (1 to 1 1/2 pounds each)7 tablespoons extra-virgin olive oilSalt and freshly ground black pepper2 tablespoons white wine vinegar1 cup toasted coarse bread crumbs1/4 cup chopped fresh parsley1 scallion, white and green parts, thinly sliced2 anchovy fillets, soaked in cold water for 2 minutes, patted dry, and chopped1 tablespoons capers, chopped1 tablespoon grated lemon zest1 clove garlic, minced1/2 teaspoon chopped fresh thyme1/2 teaspoon chopped fresh rosemary
Preheat the oven to 450°F. Arrange the hen halves in a single layer, skin side up, on a baking sheet. Brush the skin with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast the hens until an instant-read thermometer inserted into the thickest part of the high registers 170ºF, 30 to 35 minutes
Meanwhile, in a bowl, whisk the vinegar and remaining 6 tablespoons olive oil together. Add the bread crumbs, parsley, scallion, anchovies, capers, lemon zest, garlic, thyme, and rosemary and toss together. Season with salt and pepper.
Remove the hens to a platter, top with the toasted bread crumb mixture, and serve immediately.
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