Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 2 tablespoons 30ml Baby chickens or Cornish hens - (12 to 16 oz ea) (small)

  3. Salt - to taste

  4. Freshly ground black pepper - to taste

  5. 1 cup 62g / 2 1/5oz Pearl onions - peeled

  6. 1/2 cup 55g / 1.9oz Diced carrots

  7. 1/2 cup 73g / 2.6oz Diced turnips

  8. 2 tablespoons 30ml Dried thyme

  9. 3 Garlic cloves - crushed

  10. 1 cup 237ml Dry red wine

  11. 1/2 cup 31g / 1.1oz Canned plum tomatoes - drained, crushed

  12. 2 cups 474ml Chicken stock

  13. 1/4 cup 59ml Crumbled crisp-cooked bacon

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 350 degrees. Remove the first two wing joints and the backbone from the chickens or hens and butterfy (flatten). Heat the olive oil in a large, deep skillet. Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole.

  2. 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 for 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes. When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve.


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