Chicken Roast with Pineapples, Bananas and White Wine Sauce

Ingredients:

• 3 cornish hens, about 2lb in total
• 1 cup of dry white wine
• 3 cups of pineapple juice
• 1/2 of fresh pineapple
• 2 bananas
• Ground black pepper to taste
• Salt to taste
• 1/2 cup of oil

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Clean and rinse hens, put them into a cooking pot:

   

3. Pour wine in:

   

4. Add pineapple juice, cover with a lid and put to fridge for 2-3 hours:

   

5. Remove hens from marinade, let them drain, pat from outside with paper towels and salt from inside and out:

   

6. Warm up half cup of oil in a deep cooking pot (if you have cast irons one, use it) over moderate heat; add hens in:

   

7. Fry hens from all sides until lightly colored:

   

8. Then warm oven to 375F. Pour hens with about 1.5cups of marinade and put pot to the oven (no need for a lid):

   

9. Roast hens for 1.5h (or more if needed, check readiness on the thicker place of thigh, the produced juices should be clean), turn them over from time to time and pour with produced juices with baster or spoon:

   

10. Take cooked hens out from the pot, turn oven off, you will not need it anymore:

    

11. Add remaining of the marinade to the pot (it would be about 2.5 cups) and put on moderate heat:

    

12. Slice half of pineapple in chunks and add to the pot:

    

13. Add diced bananas as well:

    

14. Add about tablespoon of salt:

    

15. Season with ground black pepper to taste and cook it simmering until sauce begins to thicken:

    

16. Separate hens in halves or quarters (kitchen shears come in handy here):

    

17. Serve chicken pieces poured with sauce with your choice of a side dish: