Cornish Hens Provencal Style
Published September 10, 1991
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
2 Cornish hens, 1 ½ pounds each, cut into 8 pieces
Salt and freshly ground pepper to taste
1 cup chopped onions
2 leeks, cut into small cubes, about 1 ½ cups
1 tablespoon finely chopped garlic
2 cups skinless ripe plum tomatoes, cut into ½-inch cubes
24 small green olives stuffed with pimentos
4 sprigs fresh thyme or 1 teaspoon dried
½ cup dry white wine like Chardonnay
1 cup fresh or canned chicken broth
1 bay leaf
1 teaspoon saffron threads or turmeric
Tabasco sauce to taste
4 tablespoons chopped basil
Nutritional analysis per serving (4 servings)
18 grams carbs; 345 milligrams cholesterol; 863 calories; 28 grams monosaturated fat; 11 grams polyunsaturated fat; 15 grams saturated fat; 58 grams fat; 4 grams fiber; 1575 milligrams sodium; 62 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in one 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.
- Step 2
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.
- Step 3
Remove the thyme sprigs and bay leaf. If there is too much liquid, reduce the sauce a bit. Sprinkle with basil and serve.
Private Notes
Comments
We have made this recipe for years, one of my husband's favorites. We do exchange the hens for chicken thighs, more meat, easier to eat. It is delicious, "feels" light, heavy sauces; I usually add a chopped carrot or two to make the dish complete, meat and vegetable. We serve with white rice. Delicious!
Wow. I seriously never leave a review. If I like a recipe I save it. This was absolutely delicious! The only adjustments I made was I added a few crushed chili flakes along with a couple dashes of the tobasco. I forget the basil but I certainly cant see how that would have made it any better. Worthy for company.
Wow. I seriously never leave a review. If I like a recipe I save it. This was absolutely delicious! The only adjustments I made was I added a few crushed chili flakes along with a couple dashes of the tobasco. I forget the basil but I certainly cant see how that would have made it any better. Worthy for company.
We have made this recipe for years, one of my husband's favorites. We do exchange the hens for chicken thighs, more meat, easier to eat. It is delicious, "feels" light, heavy sauces; I usually add a chopped carrot or two to make the dish complete, meat and vegetable. We serve with white rice. Delicious!