Cornish Hens With Red Wine Sauce

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish	Cklive18, Pdate	4	Servings

INGREDIENTS

3	T	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	T	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
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

4    
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;  Recipe by: Sara Moulton  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 792 Calories From Fat: 453 Total Fat: 50g Cholesterol: 343mg Sodium: 1217.5mg Potassium: 1289.9mg Carbohydrates: 12.4g Fiber: 2.2g Sugar: 3.8g Protein: 65.9g

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