Casserole of Cornish Hens And New Potatoes

• 4 Cornish hens or baby chickens (poussins), the smaller the better, but less than 1 pound each
• Salt and freshly ground black pepper
• Several sprigs of fresh rosemary and thyme
• 1/2 tablespoon unsalted butter
• 2 tablespoons minced shallots
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup well-flavored chicken stock
• 2 pounds small new potatoes, peeled
• 1 tablespoon chopped fresh parsley

1. Rinse and dry the hens inside and out.
2. Season the cavities with salt and pepper.
3. Tuck some of the herbs into the cavities of each of the hens.
4. Tuck the wing tips back and tie the legs with butcher's cord.
5. Melt the butter in a large, heavy casserole that will hold the hens.
6. Brown the hens on all sides on top of the stove.
7. Remove them from the casserole.
8. Preheat oven to 400 degrees.
9. Add the shallots to the casserole and saute over medium heat until tender and barely beginning to brown.
10. Stir in the garlic, cook briefly, then stir in the wine and stock.
11. Remove from the heat.
12. Place the hens in the casserole, cover and place in the oven for 25 minutes.
13. While the hens are roasting, boil the potatoes in salted water until they are just tender, about 20 minutes.
14. When the hens are done, remove them to a warm serving platter.
15. Place the casserole on top of the stove and add the potatoes.
16. Simmer very gently for about five minutes, gently turning the potatoes in the sauce.
17. Season to taste with salt and pepper.
18. Add any juices that have drained from the hens onto the serving platter.
19. Wipe the rim of the serving platter with a paper towel.
20. Arrange the hens on the platter and spoon the sauce with the potatoes around them.
21. Sprinkle with parsley and serve.

cornish hens, salt, rosemary, unsalted butter, shallots, garlic, white wine, wellflavored chicken stock, potatoes, parsley

Taken from cooking.nytimes.com/recipes/8299 (may not work)