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Ingredientes
- Vegetable cooking spray
- 1 tsp Vegetable oil
- 1/2 c. Chopped green onions
- 1/4 c. Chopped carrot
- 1 Tbsp. All-purpose flour
- 3/4 c. Dry white wine
- 3/4 c. Water
- 1/2 tsp Chicken-flavored bouillon granules
- 1/2 tsp Dry rosemary
- 1/4 tsp Dry thyme
- 1/4 tsp Garlic pwdr
- 1 x Bay leaf
- 1/2 lb Fresh mushrooms, halved
- 4 x Cornish hens, skinned
- 1 tsp Coarsely grnd pepper
- 12 ounce Baby carrots, scraped
- 2 stalk celery, cut diagonally into 1-inch pcs Fresh thyme sprigs, optional
Direcciones
- 1. Coat a large nonstick skillet with cooking spray; add in oil. Place over medium-high heat till warm. Add in green onions and chopped carrot; saute/fry till 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 - 10 min, stirring frequently.
- 3. Remove giblets from hens; reserve for another use. Rinse hens with cool, 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 mix over hens. Cover and bake at 350 degrees for 45 min, basting frequently.
- 5. Add in baby carrots and celery. Cover and bake an additional 20 min or possibly till vegetables are crisp-tender and hens are done.
- Remove and throw away bay leaf. Garnish with thyme sprigs, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 476g | |
| Recipe makes 4 servings | |
| Calories 522 | |
| Calories from Fat 274 | 52% |
| Total Fat 30.44g | 38% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.03g | |
| Cholesterol 207mg | 69% |
| Sodium 222mg | 9% |
| Potassium 1024mg | 29% |
| Total Carbs 14.97g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.3g | 4% |
| Protein 38.22g | 61% |
