Cornish Hens Proven-Al Style

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	30 minutes
	Ready In	50 minutes

Be the first to add a photo of this recipe!

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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

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!

Reviewed by misha