Rock Cornish Hens Hunter Style
|Rock cornish game hens||4|
|Garlic powder||1 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Finely diced carrots||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), chopped fine|
|Canned plum tomatoes||2 Ounce (1 Large Can, 1 Pound 12 Ounces)|
|Green pepper||1 , sliced into julienne strips about 1 inch long|
|Canned sliced mushrooms||8 Ounce (1 Large Can)|
|Brandy||1⁄4 Cup (4 tbs)|
|Chicken stock/Chicken broth||2 Cup (32 tbs)|
|Bouquet garni||1⁄8 Teaspoon|
|Grated romano cheese||3 Tablespoon|
|Fresh peas||1 Cup (16 tbs)|
|Monosodium glutamate||1 Tablespoon|
Rinse hens in cold water; dry.
Rub garlic powder on hens inside and out; set aside at room temperature for 30 minutes.
Place hens in a large chicken fryer with a heavy, tightly-fitting lid and adequate depth to cover hens.
Lightly brown hens on all sides in olive oil and butter.
Remove from pan and add celery, carrots, onion, and garlic.
Saute until onion is transparent; do not brown.
Drain tomatoes (reserve the liquid); dice the tomatoes and add with sliced pepper.
Drain mushrooms and reserve liquid; add mushrooms to pan.
Add brandy and stir.
Saute 3 minutes.
Add chicken stock, mushroom liquid, and tomato liquid.
Salt and pepper to taste.
Arrange hens in pan; sprinkle with oregano and bouquet garni.
Cover and simmer for 30 minutes, basting exposed surface of hens frequently (liquid should half cover them).
Sprinkle with Romanocheese and add peas.
Cover and cook just until tender, continuing to baste frequently.
Sauce should be of medium consistency when finished.
If too thin, remove hens to oven and reduce sauce as desired.