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Cornish Game Hens with Prosciutto and Rosemary with White Beans

[Photograph: Kerry Saretsky]

Poussins, which are functionally identical to what we call Cornish game hens in the United States, are like single-serving chickens, so they do the double duty of being a slightly more elegant, formal looking meal, and also making it possible to serve something roast-chicken-like in under half an hour.

These poussins are gorgeous Italian beauties. They are rubbed all over with olive oil, garlic, and rosemary, and wrapped in prosciutto di Parma. The skin bubbles up, the garlic and rosemary toast and infuse, and the prosciutto crisps into a salty shell. As they rest, toss creamy cannellini beans in the garlicky juices, and roast them for five minutes to warm through. That's it! A perfect, elegant roast dinner in half an hour. This is, of course, dinner for two, but you can multiply at will.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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