CORNISH HENS

By [e-mail]

6 servings
prep time 10 min
cook time 35 min

Ingredients

• 2 T oil
• 3 Cornish hens (3 lbs total, split in half)
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1/3 cup dry red wine
• 2 lbs plum tomatoes, seeded and chopped
• 1/2 C pimiento stuffed green olives, halved
• 2 bay leaves
• 1 t fresh thyme
• 1 t salt
• 1/4 t red pepper flakes

Preparation

Step 1

1. In large skillit, heat oil over high heat. Add Cornish hens, skin side down: brown 4 minutes. Turn over; brown 4 minutes. Flip; cook for two minutes. Remove to platter, reduce heat.
2. Add garlic and onion to skillet; sauté, scraping up any brown bits, three minutes. Add wine, cook 2 minutes. Stir in tomatoes, olives, bay leaves, thyme, salt and pepper flakes.
3. Place Cornish hen halves back in skillet on top of sauce; pur in any drippings from platter. Cover skillit tightly with aluminum foil. Cook over medium heat 15 minutes. Remove foil. Thermometer insertedin thickest part of breast should register 160 degrees. If not, cover and cook a little longer. Remove hens to clean platter. Continue cooking sauce over high heat for 5 minutes or until slightly thickened. Pour over hens.