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Categories:Viewed: 96 - Published at: a year ago
Ingredients
- 1 large fresh fennel bulb, trimmed, thinly sliced
- 1 large leek (white and pale green parts only), thinly sliced
- 1 1/2 cups peeled baby carrots
- 2 teaspoons dried thyme
- 1 1/2 tablespoons olive oil
- 1 1 1/2-pound Cornish game hen, halved lengthwise
- 1/2 cup dry white wine
Method
- Preheat oven to 500F.
- Combine fennel, leek, carrots, 1 teaspoon thyme and 1 tablespoon oil in 13 x 9 x 2-inch glass baking dish; toss to coat.
- Sprinkle with salt and pepper.
- Brush hen halves with remaining 1/2 tablespoon oil; sprinkle with 1 teaspoon thyme, salt and pepper.
- Arrange hen halves atop vegetables.
- Roast 15 minutes.
- Pour wine onto vegetables in dish.
- Continue to roast until vegetables are tender and hen is cooked through, stirring vegetables occasionally, about 8 minutes longer.
- Serve hen with vegetables.
