Cornish Hens Provencal Style Recipes

Steps:

• 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.
• 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.

Steps:

• Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

Steps:

• 1. Mix the softened butter with the herbs de provence, lemon zest, and lemon juice. Set aside.
• 2. In a medium bowl toss the potatoes and carrots with the olive oil and salt and pepper. Set aside.
• 3. To butterfly the game hen: place on cutting board breast side down. Using poultry shears, cut just to the right of the spine. Then cut on the left of the spine, removing it. Turn hen over and spread out, pressing on the breast bone to flatten.
• 4. Gently loosen the skin from the hen at the breast and thighs. Stuff the herb butter mix under the skin, using about half of it. Liberally salt and pepper hen.
• 5. In a large cast iron (or oven safe pan) melt half the remaining butter until almost smoking (don't burn it). Place game hen breast side down and sear for at least two minutes.
• 6. Turn hen over and surround with potatoes and carrots, and dot hen with remaining butter. Place in a 475 degree oven and roast for 45 minutes to an hour, or until internal temperature is 165 degrees basting occasionally with pan juices.
• 7. Allow to rest 10 minutes. Place hen on cutting board breast side up and cut hen in half down the breast bone. Serve with potatoes and carrots.