Recipe information
Yield
serves 2 to 4
Ingredients
2 split Cornish hens
1 onion, diced
1 clove garlic, minced
8 tablespoons (1 stick) butter
One 10 3/4-ounce can beef broth
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons sherry
Salt and pepper to taste
16 ounces fresh mushrooms, sliced
Preparation
Step 1
Wash, pat dry, and salt and pepper hens. Place in long, flat baking dish. Sauté onion and garlic in butter. Add remaining ingredients except the mushrooms. Stir and pour over hens; cover and refrigerate overnight. Preheat oven to 350 degrees. Add mushrooms and bake for 1 hour, basting frequently. Serve with wild rice.
Variation
Step 2
Chicken can be substituted for Cornish hens.
