Cornish hens provencal style

Ingredients

• 2 cornish hens, 1 1/2 lbs each, cut into pieces

• 1 c chopped onions

• 2 leeks, cut into small cubes (about 1 1/2 cups)

• 1 Tbsp minced garlic

• 2 c skinless plum tomatoes, cut intol 1/2 inch cubes

• 24 small green olives with pimentos

• 4 sprigs fresh thyme or 1 tsp dried

• 1/2 c dry white wine

• 1 c chicken broth

• 1 bay leaf

• 1 tsp saffron or turmeric

• tabasco

• 4 Tbsp fresh basil

Steps

1. Salt and pepper hens; brown in non-stick skillet (about 5m/side); transfer to casserole

2. Add onions, leeks, garlic, cook till wilted and onions are translucent

3. Add tomatoes, olives, thyme, wine, broth, seasonings

4. Cover and simmer 10 minutes

5. Sprinkle with basil, serve over rice