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Cornish Hens With Eggplant, Crockpot

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Ingredients:

  • 4 Rock Cornish hens (about 16 oz. each)
  • 1/4 cup flour
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili powder
  • 2 small onions, sliced
  • 1 small eggplant, peeled and cubed, about 2 cups
  • 1 green pepper, seeded and cut into 1/2 inch strips
  • 1 green pepper, seeded and cut into 1/2 inch strips
  • 1 cup sliced mushrooms
  • 1 jar (2 oz.) chopped pimiento
  • 1 clove garlic, chopped
  • 1 TBSP olive oil
  • 1 large bay leaf
  • 1/2 tsp leaf thyme
  • 1 tsp leaf basil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup dry white wine or chicken broth

Preparation:

Rinse hens and pat dry. Mix flour, 2 tsp salt, 1/2 tsp pepper and chili powder. Coat hens with flour mixture. Combine onions, eggplant, green pepper, tomatoes, mushrooms, pimiento and garlic in Crock-Pot. Arrange hens on top of vegetables. Sprinkle with remaining seasonings. Pour wine over hens. Cover and cook on LOW for 6 to 8 hours, until hens are tender and juices run clear. Just before serving, taste sauce for seasoning.
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