Cornish Hens Provencal Style

• 2 tablespoons olive oil
• 2 Cornish hens, 1 1/2 pounds each, cut into 8 pieces
• Salt and freshly ground pepper to taste
• 1 cup chopped onions
• 2 leeks, cut into small cubes, about 1 1/2 cups
• 1 tablespoon finely chopped garlic
• 2 cups skinless ripe plum tomatoes, cut into 1/2-inch cubes
• 24 small green olives stuffed with pimentos
• 4 sprigs fresh thyme or 1 teaspoon dried
• 1/2 cup dry white wine like Chardonnay
• 1 cup fresh or canned chicken broth
• 1 bay leaf
• 1 teaspoon saffron threads or turmeric
• Tabasco sauce to taste
• 4 tablespoons chopped basil

1. Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in one layer.
2. Sprinkle the pieces with salt and pepper.
3. When the oil becomes hot, add the pieces, skin side down.
4. Cook over medium-high heat until lightly browned, about 5 minutes.
5. Turn and cook 5 minutes more.
6. Add the onions, leeks and garlic, and cook, stirring, until wilted, about 2 minutes.
7. Add the tomatoes, olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper.
8. Stir and scrape the bottom of the skillet to dissolve any brown particles on the bottom.
9. Cover closely, and simmer 10 minutes.
10. Remove the thyme sprigs and bay leaf.
11. If there is too much liquid, reduce the sauce a bit.
12. Sprinkle with basil and serve.

olive oil, cornish hens, salt, onions, leeks, garlic, skinless ripe plum tomatoes, green olives, thyme, white wine, chicken broth, bay leaf, saffron threads, tabasco sauce, basil

Taken from cooking.nytimes.com/recipes/4235 (may not work)