Cornish Hens With Eggplant

4 Rock Cornish hens (about 16 oz. each)
1/4 cup flour
2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
2 small onions, sliced
1 small eggplant, peeled and cubed, about 2 cups
1 green bell pepper, seeded and cut into 1/2 inch strips
1 cup sliced mushrooms
1 jar (2 oz.) chopped pimiento
1 clove garlic, chopped
1 tablespoon olive oil
1 large bay leaf
1/2 teaspoon leaf thyme
1 teaspoon leaf basil
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup dry white wine or chicken broth

Rinse hens and pat dry. Mix flour, 2 teaspoon salt, 1/2 teaspoon 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


Cooking with Basil

Cooking with Basil

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