CORNISH HENS & BACON WITH HERBS

Serves 4
|
prep time: 15 minute(s)
|
cook time: 1 hour(s)

Ingredients:

4 Tbsp. Bertolli® Classico™ Olive Oil
2 medium onions, finely chopped
3 slices bacon, chopped
2 Tbsp. dry white wine or vermouth
1 Tbsp. whole grain mustard
1/2 tsp. rubbed sage leaves
1/2 tsp. fresh thyme leaves
1/2 tsp. chopped fresh oregano leaves
2 Cornish hens (about 1 to 1-1/2 lbs. ea.), rinsed and patted dry
1 tsp. salt
1/8 tsp. ground black pepper

Directions:

Preheat oven to 425°. In 10-inch skillet, heat 3 tablespoons Olive Oil over medium heat and cook onions and bacon, stirring occasionally, 4 minutes or until onions are tender. Stir in wine, mustard, sage, thyme and oregano. Remove from heat and set aside. On broiler pan, arrange hens. Evenly drizzle with remaining 1 tablespoon Olive Oil, then sprinkle with salt and pepper. Roast 30 minutes. Decrease heat to 350°. Pour mustard sauce over hens and roast an additional 20 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180°. To serve, arrange hens on serving platter and spoon sauce over hens.