Tarragon Roasted Cornish Hens with Vegetables

Tarragon Roasted Cornish Hens with Vegetables

Ingredients:

2       - (1 1/4-pounds) Cornish hens, skinned and split
1       - teaspoon olive oil
1       - tablespoon minced garlic
3 to 4- tablespoons chopped fresh tarragon
1       - tablespoon cracked black pepper
1/2    - teaspoon salt
8       - roma tomatoes, halved
4       - carrots, cut into 2-inch slices
2       - medium onions, quartered
12     - ounce fresh mushrooms
1       - teaspoon olive oil
1/2    - teaspoon ground white pepper
1       - cup Chablis or other dry white wine
1       - cup fat-free, reduced-sodium chicken broth
1       - teaspoon reduced-sodium Worcestershrie sauce
2       - dashes of hot sauce


Procedure:

Step 1
- Rub hens with olive oil and miced garlic; place in a large roasting pan; set aside

Step 2
- Combine tarragon, black pepper, and salt; sprinkle over hens

Step 3
- Combine tomato and next 5 ingredients; toss mixture gently, and place in roasting pan

Step 4
- Bake hens and vegetables at 350degree for 45 minutes; keep warm

Step 5
- Combine pan juices, wine, and remaining ingredients; bring mixture to a boil. Reduce heat, and simmer 20 minutes or until mixture is reduced to 1 cup. Transfer hens and vegetables to individual serving plates. Serve sauce with hen halves and vegetables.

Yield: 4servings

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 129