Cornish Game Hens Under A Brick

• Garlic Oil
• 16 garlic cloves, peeled
• 2 cups olive oil
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• Cornish Hen
• 1 1/2 lbs Cornish hens
• salt & freshly ground black pepper
• 3 tablespoons garlic oil, plus more for drizzling, if desired
• 1/2 cup dry white wine
• 1 tablespoon fresh thyme leave

1. Garlic Oil: Gently heat garlic and oil in a small saucepan for 5 minutes, until bubbles form on top; turn heat off and add bay leaves and peppercorns.
2. Steep and cool; can be kept, refrigerated, for 2 weeks.
3. Cornish Hen: Cut the hen along its backbone with kitchen shears; butterfly with hands; sprinkle with salt and pepper.
4. In a nonstick skillet large enough to hold the flattened hen, heat the oil over medium heat; add the hen, skin side down and weight down evenly with an aluminum foil-wrapped brick.
5. Cook, turning every 2-3 minutes until golden brown and cooked through; remove hen to serving plate (s).
6. Pour the wine into the skillet, add the thyme and reduce over high heat, scraping up browned bits, until thickened; pour over hen and serve immediately, drizzling with Garlic Oil if desired.

garlic oil, garlic, olive oil, bay leaves, black peppercorns, cornish hen, cornish hens, salt, garlic oil, white wine, thyme

Taken from www.food.com/recipe/cornish-game-hens-under-a-brick-78602 (may not work)