Ingredients:
- 4 Rock Cornish hens (about 16 oz. each)
- 1/4 cup flour
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp chili powder
- 2 small onions, sliced
- 1 small eggplant, peeled and cubed, about 2 cups
- 1 green pepper, seeded and cut into 1/2 inch strips
- 1 green pepper, seeded and cut into 1/2 inch strips
- 1 cup sliced mushrooms
- 1 jar (2 oz.) chopped pimiento
- 1 clove garlic, chopped
- 1 TBSP olive oil
- 1 large bay leaf
- 1/2 tsp leaf thyme
- 1 tsp leaf basil
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 cup dry white wine or chicken broth
Preparation:
Rinse hens and pat dry. Mix flour, 2 tsp salt, 1/2 tsp pepper and chili powder. Coat hens with flour mixture. Combine onions, eggplant, green pepper, tomatoes, mushrooms, pimiento and garlic in Crock-Pot. Arrange hens on top of vegetables. Sprinkle with remaining seasonings. Pour wine over hens. Cover and cook on LOW for 6 to 8 hours, until hens are tender and juices run clear. Just before serving, taste sauce for seasoning.More Cornish Hens
Glazed Cornish Hens
Cornish Hens with Orange Glaze
Cornish Hens with Oyster Stuffing
Stuffed Cornish Hens
Honey Glazed Cornish Hens
Crockpot Orange Cornish Hens
Cornish Hens Basque
Chicken Recipe Index
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