Cornish Hens Provencal Style

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Cornish hens - halved
		Salt and pepper
1 cup	62g / 2.2oz	Onions - chopped
2		Leeks - small cubes
1 tablespoon	15ml	Garlic - finely chopped
2 cups	125g / 4.4oz	Plum tomato - skinless, cubed
24		Olives stuffed with pimento
4		Thyme sprig - fresh
1/2 cup	118ml	Wine - white, dry
1 cup	237ml	Chicken broth
1		Bay leaf
1 teaspoon	5ml	Saffron threads
		Tabasco
4 tablespoons	60ml	Basil - chopped

Recipe Instructions

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.

Source:
May Ditano, Columbus Ristorante, San Fran (1998)

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