Cornish Game Hens En Casserole
|Cornish game hens||4 Pound, rinsed (Four About 1 Pound Each Pieces)|
|Ground black pepper||To Taste|
|Soy oil/Corn/vegetable oil||2 Tablespoon|
|White onions||8 Small, peeled|
|Mushrooms||1 Pound, trimmed and thinly sliced|
|Dried thyme||1⁄2 Teaspoon|
|Carrots||4 Medium, peeled and cut into 1/2-inch rounds|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs) (Canned Or Homemade)|
|Finely chopped fresh parsley||3 Tablespoon|
Sprinkle hens with salt and pepper inside and out; truss with string.
Heat oil in Dutch oven over medium-high heat and brown hens all over.
Continue browning hens and onions, turning frequently, about 5 to 7 minutes.
Add mushrooms, bay leaf, and thyme, stir to blend, cover and cook 5 minutes.
Add carrots, wine, and broth, bring to a boil, then cover, reduce heat, and simmer 25 to 30 minutes.
Remove bay leaf and sprinkle with parsley before serving.