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Game Hens Provence Style

Heart.Foods's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Method: 
Baked
Ingredient: 
Basil

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