| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Cklive18, Pdate |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Pure olive oil |
| 4 |
|
Cornish hens; split in half |
|
|
Down the back |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Peeled pearl onions; (frozen are fine) |
| 1/2 |
c |
Diced carrots |
| 1/2 |
c |
Diced turnips |
| 2 |
tb |
Dried thyme |
| 3 |
|
Garlic cloves; crushed |
| 1 |
c |
Dry red wine |
| 1/2 |
c |
Canned plum tomatoes; drained, crushed |
| 2 |
c |
Chicken stock |
| 1/4 |
c |
Crumbled crisp-fried bacon |
INSTRUCTIONS
Preheat the oven to 350 degrees. Heat the olive oil in a large, deep
skillet. Season the chicken halves with the salt and pepper and brown
well on both sides before removing and placing in an ovenproof
casserole. To the skillet in which you cooked the chicken, add the
onions, carrots, turnips, thyme and garlic and saute until the
vegetables begin to wilt. Add the red wine, plum tomatoes and chicken
stock to the vegetables and cook 10 minutes over medium heat. Pour
the vegetable mixture over the chicken in the ovenproof casserole and
bake 1 1/4 hours. When the chicken has finished baking, add the
cooked, crumbled bacon to the casserole and serve with chive mashed
potatoes. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8696)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-08-1999
Per serving: 738 Calories (kcal); 47g Total Fat; (62% calories from
fat); 58g Protein; 5g Carbohydrate; 337mg Cholesterol; 1283mg Sodium
Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit;
4
1/2 Fat; 0 Other Carbohydrates
Recipe by: Sara Moulton
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