Ingredients

serves 2 to 4

　　2 split Cornish hens

　　1 onion, diced

　　1 clove garlic, minced

　　8 tablespoons (1 stick) butter

　　One 10 3/4-ounce can beef broth

　　1 bay leaf

　　1/4 teaspoon dried thyme

　　2 tablespoons sherry

　　Salt and pepper to taste

　　16 ounces fresh mushrooms, sliced

　　

Step 1

Wash, pat dry, and salt and pepper hens. Place in long, flat baking dish. Sauté onion and garlic in butter. Add remaining ingredients except the mushrooms. Stir and pour over hens; cover and refrigerate overnight. Preheat oven to 350 degrees. Add mushrooms and bake for 1 hour, basting frequently. Serve with wild rice.

　　

Variation

Step 2

Chicken can be substituted for Cornish hens.

　　Paula Deen's Kitchen Classics