Game Hens With Onions and Potatoes

• 4 Cornish game hens, about 1 pound each
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons corn, peanut or vegetable oil
• 8 small white onions, about 3/4 pound, peeled
• 8 small red waxy potatoes, about 3/4 pound
• 1/2 pound mushrooms, thinly sliced
• 1 bay leaf
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons finely chopped parsley

1. Sprinkle hens inside and out with salt and pepper.
2. Ideally you should truss them with string, but it is not essential.
3. Heat oil in heavy casserole large enough to hold hens comfortably in one layer.
4. Add hens and cook, turning often, until nicely browned all over, about 5 minutes.
5. Meanwhile, trim ends off potatoes and cut lengthwise into quarters.
6. Put in saucepan with cold water to cover and salt to taste.
7. Let simmer about 3 minutes and drain.
8. Add potatoes to hens and onions.
9. Pour fat from casserole.
10. Return to heat and add mushrooms and bay leaf, stirring from bottom.
11. Cover closely and let cook about 3 minutes.
12. Add wine and broth.
13. Cover closely and let simmer 30 minutes.
14. Remove bay leaf.
15. Serve chicken and vegetables sprinkled with parsley.

cornish game hens, salt, freshly ground pepper, corn, white onions, red waxy potatoes, mushrooms, bay leaf, white wine, chicken broth, parsley

Taken from cooking.nytimes.com/recipes/6156 (may not work)