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Cornish Hens Proven-Al Style

Yields:4 servings
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Recipe Cooking TimePreparation20 minutes
Cooking30 minutes
Ready In50 minutes
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Ingredients

2 tablespoons olive oil
2 each cornish game hens halved
1 x salt and black pepper
1 cup onions chopped
2 each leeks small cubes
1 tablespoon garlic finely chopped
2 cups italian plum (roma) tomatoes skinless, cubed
24 each pimento stuffed green olives
4 each thyme sprigs
1/2 cup wine white, dry
1 cup chicken broth
1 each bay leaf
1 teaspoon saffron threads
1 x red hot pepper sauce (eg. Tabasco)
4 tablespoons basil chopped

Directions

Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in 1 layer.

Sprinkle the pieces with salt and pepper.

When the oil becomes hot, add the pieces, skin side down.

Cook over medium- high heat until lightly browned, about 5 minutes.

Turn and cook 5 minutes more.

Add the onions, leeks, and garlic, and cook, stirring, until wilted, about 2 minutes.

Add the tomatoes, olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper.

Stir and scrape the bottom of the skillet to dissolve any brown particles on the bottom.

Cover closely, and simmer 10 minutes.

Remove the thyme sprigs and bay leaf.

If there is too much liquid, reduce the sauce a bit.

Sprinkle with basil and serve with mixed vegetables.

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misha

Member Review

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Chicken Curry Casserole

This rice casserole was a big hit with my family! The only problem was that after 45 minutes the rice wasn't cooked at all. I baked it, covered, for another 30 minutes, and it was perfect. I think the next time I would cook it with covered. The taste was just excellent!