| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Cornish |
Lifetime tv, Life2 |
4 |
servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
ts |
Vegetable oil |
| 1/2 |
c |
Minced green onions |
| 1/4 |
c |
Minced carrot |
| 1 |
tb |
All-purpose flour |
| 3/4 |
c |
Dry white wine |
| 3/4 |
c |
Water |
| 1/2 |
ts |
Chicken-flavored bouillon granules |
| 1/2 |
ts |
Dried rosemary |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Garlic powder |
| 1 |
|
Bay leaf |
| 1/2 |
lb |
Fresh mushrooms; halved |
| 4 |
|
Cornish hens; skinned |
| 1 |
ts |
Coarsely ground pepper |
| 12 |
oz |
Baby carrots; scraped |
| 2 |
|
Stalks celery; cut diagonally into |
|
|
; 1-inch pieces |
|
|
Fresh thyme sprigs; optional |
INSTRUCTIONS
1. Coat a large nonstick skillet with cooking spray; add oil. Place
over medium-high heat until hot. Add green onions and minced carrot;
saute until crisp-tender.
2. Stir in flour. Cook over medium heat, stirring constantly, 1
minute. Stir in wine and next 7 ingredients. Bring to a boil. Reduce
heat; simmer 5 to 10 minutes, stirring frequently.
3. Remove giblets from hens; reserve for another use. Rinse hens with
cold, running water, and pat dry. Split each hen in half lengthwise,
using an electric knife. Sprinkle with pepper.
4. Place hens, cut side down, in a roasting pan coated with cooking
spray. Spoon mushroom mixture over hens. Cover and bake at 350
degrees for 45 minutes, basting frequently.
5. Add baby carrots and celery. Cover and bake an additional 20
minutes or until vegetables are crisp-tender and hens are done.
Remove and discard bay leaf. Garnish with thyme sprigs, if desired.
Copyright credit: 1996 by Southern Progress Corp. © 1996 Lifetime
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