Honey Mustard Game Hens
|Thin skinned potatoes||8 Small, cut lengthwise into quarters (Each 1 1/2 To 2 Inches In Diameter)|
|Dry thyme||1 Teaspoon|
|Cornish game hens||2 1⁄2 Pound, thawed if frozen (Two 1 1/4 Pound Each)|
|Freshly ground pepper||To Taste|
|Dijon mustard||2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
In a 4-quart or larger electric slow cooker, combine potatoes and thyme.
With poultry shears or a knife, split hens lengthwise through breastbone and along one side of backbone.
Rinse hen halves, pat dry, and sprinkle with salt and pepper; then place halves, cut sides down, on top of potatoes.
In a small bowl, mix honey, mustard, and wine; pour over hens.
Cover and cook at low setting until meat near thighbone is very tender when pierced (7 1/2 to 8 hours).
Carefully lift hens to a warm deep platter, then spoon potatoes around hens; keep warm.
Skim and discard fat from cooking liquid, if necessary; pour liquid into a wide frying pan.
Bring to a boil over high heat; then boil, stirring often, until reduced to about 1/2 cup (about 5 minutes).
Pour sauce over hens; sprinkle with parsley.