Cornish Hens Provençale

Tomatoes, garlic, and olive oil are the key ingredients of Provençale cooking, and ideal for low-carb eating.

Yield: 4 servings (serving size: 1/2 hen and one-fourth of vegetable mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 0.0%
  • Fat: 10.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.2g
  • Carbohydrate: 10.6g
  • Fiber: 2.3g
  • Cholesterol: 133mg
  • Iron: 3.4mg
  • Sodium: 478mg
  • Calcium: 81mg


  • 2 (1 1/2-pound) Cornish hens, skinned
  • Cooking spray
  • 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


  1. 1. Preheat oven to 375°.
  2. 2. Remove and discard giblets and neck from hens. Rinse hens under cold water; pat dry. Split each hen in half lengthwise. Trim excess fat.
  3. 3. 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.
  4. 4. 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.
  5. carbo rating: 8
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