Cornish Hens Basque Recipe
Ingredients
| 4 Rock Cornish hens (about 16 oz. each) | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Chili powder | 1/4 Teaspoon | |
| Onions | 2 Small, sliced | |
| Eggplant | 2 Cup (16 tbs), peeled | |
| 1 green pepper, seeded and cut into 14 inch strips | ||
| Mushrooms | 4 Ounce, sliced | |
| 1 jar (2 oz.) chopped pimiento | ||
| Garlic | 1 Clove (5gm), chopped | |
| Olive oil | 1 Tablespoon | |
| Bay leaf | 1 Large | |
| Thyme leaf | 1/2 Teaspoon | |
| Basil leaf | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| 3/4 cup dry white wine or chicken broth | ||
Directions
Rinse hens and pat dry.
Mix flour, 2 teaspoons salt, 1/2 teaspoon pepper and chili powder.
Coat hens with flour mixture.
Combine onions, eggplant, green pepper, mushrooms, pimiento, garlic and oil in crock pot.
Arrange hens on top of vegetables.
Sprinkle with remaining seasonings.
Pour wine over hens.
Cover and cook on low setting for 8 to 10 hours.
Mix flour, 2 teaspoons salt, 1/2 teaspoon pepper and chili powder.
Coat hens with flour mixture.
Combine onions, eggplant, green pepper, mushrooms, pimiento, garlic and oil in crock pot.
Arrange hens on top of vegetables.
Sprinkle with remaining seasonings.
Pour wine over hens.
Cover and cook on low setting for 8 to 10 hours.
Chef
