Game Hen With Red Wine And Onion Sauce

• 3 game hens
• 2 onions large, chopped thick
• 2 cloves garlic chopped
• 1 tablespoon thyme
• 2 tablespoons dijon mustard dilute with a splash of red wine
• 1 dash salt and pepper
• 6 slices parma ham prosciutto or bacon
• 1/2 cup olive oil divided
• 6 potatoes
• 3 tablespoons kosher salt
• 1 bottle dry red wine cabernet, divided
• 1/2 cup chicken stock

1. Pour yourself a glass of the Cabernet. You have to use it for the dish anyway. Wash and dry the game hens. Place them in a roasting dish breast side up. Place the chopped onions and garlic in the dish as well. Drizzle 1/4 C. of the olive oil over the hens. Spread on the Dijon mustard with a basting brush. Add the salt and pepper and sprinkle on the thyme. Layer the bacon on the hens. Place in a 350 degree oven for one hour. After one hour, check to see if they are done. You may need to keep them in for another twenty minutes.
2. Poke holes in the potatoes with a fork. Rub the remaining olive oil on the potatoes and smother them in the salt. Wrap them in aluminum foil and place in the oven with the hens. They should be finished in an hour.
3. Once everything comes out of the oven, remove the hens and place the roasting dish on the stove top. Take the onions out, cut off the root and chop them up a bit more. Pour 1/2 C. of the red wine into the pan and deglaze. Stir up the bottom of the dish to get all of the flavors up and into the sauce. Add the stock. Let this simmer for about ten minutes.
4. Pour the onion and wine sauce into the bottom of the plate, place half of the hen on top and add a baked potato filled with sour cream and butter. Enjoy.

game hens, onions, garlic, thyme, dilute, salt, parma ham, olive oil, potatoes, kosher salt, red wine cabernet, chicken stock

Taken from www.yummly.com/recipe/Game-Hen-With-Red-Wine-and-Onion-Sauce-1656774 (may not work)