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Ingredientes
- 3 Tbsp. Pure extra virgin olive oil
- 4 x Cornish hens split in half down the back Salt to taste Freshly-grnd black pepper to taste
- 1 c. Peeled pearl onions (frzn are fine)
- 1/2 c. Diced carrots
- 1/2 c. Diced turnips
- 2 Tbsp. Dry thyme
- 3 x Garlic cloves crushed
- 1 c. Dry red wine
- 1/2 c. Canned plum tomatoes liquid removed, crushed
- 2 c. Chicken stock
- 1/4 c. Crumbled crisp-fried bacon
Direcciones
- Preheat the oven to 350 degrees.
- Heat the extra virgin 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 that you cooked the chicken, add in the onions, carrots, turnips, thyme and garlic and saute/fry till the vegetables begin to wilt. Add in the red wine, plum tomatoes and chicken stock to the vegetables and cook 10 min over medium heat. Pour the vegetable mix over the chicken in the ovenproof casserole and bake 1 1/4 hrs.
- When the chicken has finished baking, add in the cooked, crumbled bacon to the casserole and serve with chive mashed potatoes.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 93 | 51% |
| Total Fat 10.48g | 13% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 368mg | 11% |
| Total Carbs 10.29g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.82g | 3% |
| Protein 2.35g | 4% |
