This is one of my dad's all-time best recipes, and our family has enjoyed it many times over the years. It's adaptable to any poultry you like and I have made it many times with chicken, but would also be good with duck or quail.
1/4 cup butter
2 Rock Cornish Game Hens
2 cups beef stock
1/2 cup white cooking wine
2 bay leaves
Sea Salt (to taste)
Course-ground black pepper (to taste)
1/2 cup flour (approx)
1-2 tsp. thyme leaves
Spray electric fry pan with cooking spray (or a large fry pan with a lid). Over medium heat, add butter and melt.
Add split game hens and brown on both sides. Sprinkle on both sides with salt and pepper and dust with flour.
Add beef stock and wine, stirring until well blended. Add bay leaves and thyme, cover and simmer on low heat 45 minutes or until game hens are cooked through.
Serve over rice or noodles with you choice of vegetable.
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