- 2 small Cornish hens
- 1/2 t salt
- 1/4 t pepper
- 1/4 C flour
- 3 slices of bacon cut into 1 in. pieces
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 (14.5 oz.) can chicken broth
- 1/2 lb. new potatoes, diced
- 1 t rosemary
- 1 t thyme
- 1 C frozen pearl onions and peas, thawed
- 2 heads of bibb lettuce, cut into quarters
Preheat oven to 350 F.
Rub salt and pepper all over hens.
Dust hens with flour; shake off any excess.
Cook bacon in oven-proof Dutch oven over medium high heat, stirring often, for 6 minutes or until crisp.
Remove bacon with slotted spoon and drain on paper towel.
Brown hens on all sides in the Dutch oven.
Remove and drain hens on paper towel.
Discard all but 1 T of the drippings.
Add shallot and garlic to remaining drippings. Cook, stirring often, for 3 minutes or until shallots are translucent.
Place bacon and hens back into the Dutch oven.
Pour chicken broth over the hens.
Add potatoes, thyme and rosemary; Stir to combine.
Bring mixture to a rapid boil.
Cover pan and bake in oven for 20 minutes.
Add onions, peas and lettuce to pan.
Continue baking 15 more minutes or until hens are not longer pink and fork tender.