Cornish Hens with Red Wine Sauce

Name: Cornish Hens with Red Wine Sauce
Ingredients: 3 tablespoons pure olive oil; 4 cornish hens, split in half down the back; Salt and freshly ground black pepper to taste; 1 cup pearl onions, peeled (frozen are fine); 1/2 cup diced carrots; 1/2 cup diced turnips; 2 tablespoons dried thyme; 3 cloves garlic, crushed; 1 cup dry red wine; 1/2 cup canned plum tomatoes, drained and crushed; 2 cups chicken stock; 1/4 cup crumbled crisp-fried bacon

12 ingredients

7 steps

Ingredients

3 tablespoons pure olive oil
4 cornish hens, split in half down the back
Salt and freshly ground black pepper to taste
1 cup pearl onions, peeled (frozen are fine)
1/2 cup diced carrots
1/2 cup diced turnips
2 tablespoons dried thyme
3 cloves garlic, crushed
1 cup dry red wine
1/2 cup canned plum tomatoes, drained and crushed
2 cups chicken stock
1/4 cup crumbled crisp-fried bacon

Directions

1

Preheat the oven to 350 degrees.
2

Heat the olive oil in a large, deep skillet.
3

Season the hen halves with the salt and pepper and brown well on both sides before removing and placing in an ovenproof casserole.
4

To the skillet in which you cooked the hens, add the onions, carrots, turnips, thyme and garlic and saute until the vegetables begin to wilt.
5

Add the red wine, plum tomatoes and chicken stock to the vegetables and cook 10 minutes over medium heat.
6

Pour the vegetable mixture over the hens in the ovenproof casserole and bake 1 1/4 hours.
7

When the hens have finished baking, add the cooked, crumbled bacon to the casserole and serve with chive mashed potatoes.