Roast Cornish Game Hen with Spring Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 1 1/2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1/2 cup dry white wine
- Carbohydrate 28 g(9%)
- Cholesterol 210 mg(70%)
- Fat 40 g(61%)
- Fiber 9 g(34%)
- Protein 39 g(78%)
- Saturated Fat 10 g(48%)
- Sodium 288 mg(12%)
- Calories 664
Preparation Preheat oven to 500°F. Combine fennel, leek, carrots, 1 teaspoon thyme and 1 tablespoon oil in 13 x 9 x 2-inch glass baking dish; toss to coat. Sprinkle with salt and pepper. Brush hen halves with remaining 1/2 tablespoon oil; sprinkle with 1 teaspoon thyme, salt and pepper. Arrange hen halves atop vegetables. Roast 15 minutes. Pour wine onto vegetables in dish. Continue to roast until vegetables are tender and hen is cooked through, stirring vegetables occasionally, about 8 minutes longer. Serve hen with vegetables.
Preparation Preheat oven to 500°F. Combine fennel, leek, carrots, 1 teaspoon thyme and 1 tablespoon oil in 13 x 9 x 2-inch glass baking dish; toss to coat. Sprinkle with salt and pepper. Brush hen halves with remaining 1/2 tablespoon oil; sprinkle with 1 teaspoon thyme, salt and pepper. Arrange hen halves atop vegetables. Roast 15 minutes. Pour wine onto vegetables in dish. Continue to roast until vegetables are tender and hen is cooked through, stirring vegetables occasionally, about 8 minutes longer. Serve hen with vegetables.
