Ingredients:
- 4 thawed Cornish Hens
- Creole seasoning
- 2 fresh thyme leaf strings
- 3 garlic cloves
- 1/2 Onion
- 2 carrots
- 1 leek
- 1 bell pepper
- 1/2 jalapeño
- 1 cup of mushrooms
- 1 table spoon of Coriander
- 1 tea spoon spoon of turmeric
- 1 tea spoon of sage
- 1 tea spoon red pepper flakes
- 2 tea spoons Salt
- 1 tea spoon pepper
- 1 cup white wine
- 1 tea spoon Oregano
- 1/2 lemon
- 1/2 stick of butter
Instructions:
- Season each side of Cornish Hens with creole seasoning.
- In a skillet, melt butter, add thyme leaf and sauté Cornish Hens till crisp skin on each side .
- Chop all the veggies and add to the bottom of Dutch oven pot.
- Once the Hens are sautéed, remove from the skillet.
- Into the same skillet add wine, squeezed lemon,all the seasonings and chopped garlic.
- Add water, and season with salt to your taste. After simmering for few minutes remove from the heat.
- Place the Hens on top of bed of veggies. Pour the sauce all over the hens. The liquid should be halfway covering the hens if needed add more water.
- Cover the lid and bring it boil. When it starts boiling lower the heat to med/low and cook for 3 hours.
- Can be served over mashed potatoes, pasta, or rice.


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