From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Generously sprinkle hens with garlic powder, salt and pepper. Place cut side down in a lightly greased 9 x 13 baking dish. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake an additional 30 minutes. Saute onions and sliced mushrooms in 1 stick butter over medium heat for 5 minutes. Stir in wine and 1/2 to 1 teaspoon salt, according to taste. Pour mixture over hens and bake an additional 30 minutes or until juices run clear. Place hens on a serving platter, reserving pan juices. Blend in sour cream with a wire whisk. Add basil. Pour over hens. Garnish with fresh parsley and whole fresh mushrooms.
SERVINGS: 4
- 2 (1-1/2 pound) Cornish hens, split lengthwise by butcher
- Garlic powder
- Salt
- Pepper
- 1 medium to small onion, chopped
- 8 ounces fresh mushrooms, sliced
- 1 stick butter or margarine, melted
- 1/2 cup dry white wine
- 1/2 to 1 teaspoon salt
- 1/2 cup sour cream
- 1 teaspoon dry basil
TO PREPARE:
Generously sprinkle hens with garlic powder, salt and pepper. Place cut side down in a lightly greased 9 x 13 baking dish. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake an additional 30 minutes. Saute onions and sliced mushrooms in 1 stick butter over medium heat for 5 minutes. Stir in wine and 1/2 to 1 teaspoon salt, according to taste. Pour mixture over hens and bake an additional 30 minutes or until juices run clear. Place hens on a serving platter, reserving pan juices. Blend in sour cream with a wire whisk. Add basil. Pour over hens. Garnish with fresh parsley and whole fresh mushrooms.
SERVINGS: 4
