Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Pure olive oil

  2. 4 Cornish hens - split in half

  3. Down the back

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1 cup 62g / 2 1/5oz Peeled pearl onions - (frozen are fine)

  7. 1/2 cup 55g / 1.9oz Diced carrots

  8. 1/2 cup 73g / 2.6oz Diced turnips

  9. 2 tablespoons 30ml Dried thyme

  10. 3 Garlic cloves - crushed

  11. 1 cup 237ml Dry red wine

  12. 1/2 cup 31g / 1.1oz Canned plum tomatoes - drained, crushed

  13. 2 cups 474ml Chicken stock

  14. 1/4 cup 59ml Crumbled crisp-fried bacon

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. Heat the 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.

  3. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme and garlic and saute until the vegetables begin to wilt. Add the red wine, plum tomatoes and chicken stock to the vegetables and cook 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the ovenproof casserole and bake 1 1/4 hours.

  4. When the chicken has finished baking, add the cooked, crumbled bacon to the casserole and serve with chive mashed potatoes.

  5. This recipe yields 4 servings.


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