Tomatoes, garlic, and olive oil are the key ingredients of Provençale cooking, and ideal for low-carb eating.
2 (1 1/2-pound) Cornish hens, skinned
1 tablespoon olive oil
1 3/4 cups chopped leek
1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
1 (2 1/4-ounce) can sliced ripe olives, drained
1 teaspoon dried thyme
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
How to Make It
Preheat oven to 375°.
Remove and discard giblets and neck from hens. Rinse hens under cold water; pat dry. Split each hen in half lengthwise. Trim excess fat.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add hens; cook until hens are lightly browned on both sides, turning occasionally. Remove hens from pan. Add leek; sauté until tender.
Place leek and hens, meaty sides up, in an 11 x 7-inch baking dish. Combine tomatoes and next 9 ingredients; pour over hens. Cover and bake at 375° for 20 minutes. Uncover and bake 10 more minutes or until a meat thermometer registers 180°. Remove and discard bay leaf.
I used 4 whole chicken breasts for this. It was alright. The tomato mixture was tasty, and the turmeric made the chicken a nice shade of yellow, but the chicken itself needed something. I suggest browning the breasts, putting them aside, layering the leeks and the tomato mixture on the bottom of the pan, and then placing the breasts on top of the veggie mixture. There are yummier Oxmoor House Cornish hen recipes
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