Game Hens With Onions and Potatoes

Ingredients

• 4 Cornish game hens, about 1 pound each
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons corn, peanut or vegetable oil
• 8 small white onions, about 3/4 pound, peeled
• 8 small red waxy potatoes, about 3/4 pound
• ½ pound mushrooms, thinly sliced
• 1 bay leaf
• ½ cup dry white wine
• ½ cup chicken broth
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1050 calories; 64 grams fat; 17 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 12 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 83 grams protein; 459 milligrams cholesterol; 846 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Sprinkle hens inside and out with salt and pepper. Ideally you should truss them with string, but it is not essential.
2. Heat oil in heavy casserole large enough to hold hens comfortably in one layer. Add hens and cook, turning often, until nicely browned all over, about 5 minutes.
3. Meanwhile, trim ends off potatoes and cut lengthwise into quarters. Put in saucepan with cold water to cover and salt to taste. Let simmer about 3 minutes and drain.
4. Add potatoes to hens and onions. Pour fat from casserole. Return to heat and add mushrooms and bay leaf, stirring from bottom.
5. Cover closely and let cook about 3 minutes.
6. Add wine and broth. Cover closely and let simmer 30 minutes. Remove bay leaf. Serve chicken and vegetables sprinkled with parsley.

1 hour