Rock Cornish Hens
|Rock cornish hens||2|
|Tarragon leaves||2 Teaspoon, crumbled|
|Cooking oil||3 Tablespoon|
|Onion||1 , diced|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Tomatoes||4 , peeled and quartered|
|White wine||1⁄2 Cup (8 tbs)|
Sprinkle the hens amply with salt and pepper.
Put the tarragon leaves in the cav ities, for flavor.
Heat the oil in the cooker and tan the onion lightly.
Brown the hens and remove.
Combine carrots, celery, rest of seasonings, and tomatoes with the tanned onions.
Put the hens back in cooker and pour wine over them.
Close cover and set regulator in place.
When pressure is reached, cook 8 minutes.
Allow to cool normally.
Remove hens and put on a warming platter.
Thicken gravy if desired.
Serve hens with wild rice.
Calories 420 Calories from Fat 256
% Daily Value*
Total Fat 29 g44%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 120.7 mg40.2%
Sodium 219.8 mg9.2%
Total Carbohydrates 13 g4.4%
Dietary Fiber 3.4 g13.5%
Sugars 6.3 g
Protein 23 g46.1%
Vitamin A 88% Vitamin C 45%
Calcium 8.9% Iron 14.9%
*Based on a 2000 Calorie diet