 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Tomatoes, garlic, and olive oil are the key ingredients of Provençale cooking, and ideal for low-carb eating. Ingredients:
2 (1 1/2-pound) cornish hens, skinned |
cooking spray |
1 tablespoon olive oil |
1 3/4 cups chopped leek |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped |
1/2 cup fat-free, less-sodium chicken broth |
1/4 cup dry white wine |
1 (2 1/4-ounce) can sliced ripe olives, drained |
1 teaspoon dried thyme |
1 teaspoon ground turmeric |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
Directions:
1. Preheat oven to 375°.
2. Remove and discard giblets and neck from hens. Rinse hens under cold water; pat dry. Split each hen in half lengthwise. Trim excess fat.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add hens; cook until hens are lightly browned on both sides, turning occasionally. Remove hens from pan. Add leek; sauté until tender.
4. Place leek and hens, meaty sides up, in an 11 x 7-inch baking dish. Combine tomatoes and next 9 ingredients; pour over hens. Cover and bake at 375° for 20 minutes. Uncover and bake 10 more minutes or until a meat thermometer registers 180°. Remove and discard bay leaf.
5. carbo rating: 8
|
|