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Game Hens Provence Style

Heart.Foods's picture
  Cornish game hens 2 Pound, remove all excess fat, tails and giblets (Approximately)
  Crushed sweet basil 1⁄2 Teaspoon
  Crushed thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Small onions 1⁄2 Pound
  Garlic 8 Clove (40 gm), unpeeled
  Parsley sprigs 4 Large
  Small new potatoes 1⁄2 Pound, cut in half
  Onion 1 Medium, sliced in rings
  Salt free all purpose seasoning 1⁄4 Teaspoon
  Herbs of provence 1⁄4 Teaspoon
  White wine 1 Cup (16 tbs)

Soak a clay cooker in cold water 15 minutes.
Meanwhile, clean, rinse and dry birds.
Season inside and out with basil, thyme, salt and 1/2 tablespoon black pepper.
Stuff birds with whole onions, garlic and parsley.
Place in clay casserole.
Add potatoes and onion rings.
Sprinkle all-purpose seasoning, 1/2 teaspoon black pepper and herbs of Provence on top.
Pour wine over all.
If using an electric oven, place clay casserole in cold oven and then set temperature to 450° F.
Bake 1 1/4 hours.
If using a gas oven, place clay casserole in cold oven and then set temperature to 300° F.
Increase temperature every 10 minutes until temperature reaches 450° F.
Cook 1 1/2 hours.
Discard onion, garlic, and parsley stuffing.
Cut birds in half and serve with vegetables.
If a clay cooker is not available, cook birds in a covered heavy roaster at 350° F 45 to 50 minutes.
Uncover and cook 5 to 10 minutes longer to brown.
Birds are done when juices from pierced thigh run clear.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2369 Calories from Fat 1152

% Daily Value*

Total Fat 128 g196.6%

Saturated Fat 35.5 g177.3%

Trans Fat 0 g

Cholesterol 916.3 mg305.4%

Sodium 2053.8 mg85.6%

Total Carbohydrates 89 g29.5%

Dietary Fiber 7.8 g31%

Sugars 19.5 g

Protein 165 g329.9%

Vitamin A 32.9% Vitamin C 98%

Calcium 34.9% Iron 59.8%

*Based on a 2000 Calorie diet

Game Hens Provence Style Recipe