Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
2 Cornish hens -- halved
Salt & pepper
1 c Onions -- chopped
2 Leeks -- small cubes
1 tb Garlic -- finely chopped
2 c Plum tomato, skinless -- cubed
24 Olives stuffed with pimento
4 Thyme sprig -- fresh
1/2 c Wine, white, dry
1 c Chicken broth
1 Bay leaf
1 t Saffron threads
Tabasco
4 tb Basil -- chopped
Heat the oil in a heavy skillet large enough to hold
the pieces of Cornish hen in 1 layer. Sprinkle the
pieces with salt and pepper. When the oil becomes hot,
add the pieces, skin side down. cook over medium- high
heat until lightly browned, about 5 minutes. Turn and
cook 5 minutes more. Add the onions, leeks, and
garlic, and cook, stirring, until wilted, about 2
minutes. Add the tomatoes, olives, thyme, wine,
chicken broth, bay leaf, saffron, Tabasco, salt and
pepper.
Stir and scrape the bottom of the skillet to dissolve
any brown particles on the bottom. Cover closely, and
simmer 10 minutes. Remove the thyme sprigs and bay
leaf. If there is too much liquid, reduce the sauce a
bit. Sprinkle with basil and serve with mixed
vegetables.
