What You Need:
2 small Cornish hens
1/2 t salt
1/4 t pepper
1/4 C flour
3 slices of bacon cut into 1 in. pieces
1 shallot, diced
2 garlic cloves, minced
1 (14.5 oz.) can chicken broth
1/2 lb. new potatoes, diced
1 t rosemary
1 t thyme
1 C frozen pearl onions and peas, thawed
2 heads of Bibb lettuce, cut into quarters
How to Make It:
Place the oven temperature on 350 degrees and allow the oven to heat while preparing the hens.
Salt and pepper the hens all over.
Dust the hens with the flour being sure to shake off any excess flour.
Put the bacon in an oven proof Dutch oven over medium high heat.
Cook the bacon 6 minutes or until crisp, stirring often.
Remove the bacon with a slotted spoon and lay on paper towel to drain.
Place the hens into the Dutch oven.
Brown the hens on all sides.
Remove the hens to the paper towel to drain and discard all but 1 T of the drippings.
Add the shallot and garlic to the remaining drippings.
Stirring often cook for 3 minutes or until the shallots are translucent.
Place the hens and bacon back into the Dutch oven.
Pour the chicken broth over the hens.
Add the potatoes to pan.
Sprinkle in the rosemary and thyme and stir to combine.
Bring the mixture to a rapid boil.
Cover the pan and place in the oven for 20 minutes.
Add the onions with peas and the lettuce to the pan,
Continue baking an additional 15 minutes or until the hens are not longer pink and fork tender.
Serves: 2
