Cornish Hens Provençale

• 2 (1 1/2-pound) Cornish hens, skinned
• Cooking spray
• 1 tablespoon olive oil
• 1 3/4 cups chopped leek
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 1 (2 1/4-ounce) can sliced ripe olives, drained
• 1 teaspoon dried thyme
• 1 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf

1. Preheat oven to 375u0b0.
2. Remove and discard giblets and neck from hens. Rinse hens under cold water; pat dry. Split each hen in half lengthwise. Trim excess fat.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add hens; cook until hens are lightly browned on both sides, turning occasionally. Remove hens from pan. Add leek; saute until tender.
4. Place leek and hens, meaty sides up, in an 11 x 7-inch baking dish. Combine tomatoes and next 9 ingredients; pour over hens. Cover and bake at 375u0b0 for 20 minutes. Uncover and bake 10 more minutes or until a meat thermometer registers 180u0b0. Remove and discard bay leaf.
5. carbo rating: 8

cornish hens, cooking spray, olive oil, leek, salt, chicken broth, white wine, olives, thyme, ground turmeric, garlic, salt, pepper, bay leaf

Taken from www.myrecipes.com/recipe/cornish-hens-provenale (may not work)