Cornish Game Hens Au Vinaigre

• 4 (1 lb.) game hens with giblets
• salt and freshly ground pepper to taste
• 2 Tbsp. butter or olive oil
• 1/2 lb. mushrooms (whole if small, quartered if large)
• 1 clove garlic (unpeeled), lightly crushed
• 1 c. coarsely chopped onion
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 tsp. dried
• 2 Tbsp. red wine vinegar
• 1/2 c. chicken broth

1. Sprinkle the cavity of the hens with salt and pepper.
2. Truss and rub the outside with salt and pepper.
3. Heat butter or oil in a heavy casserole with a cover.
4. Add game hens and brown all over for about 15 minutes.
5. Add giblets and cook 5 minutes longer.
6. Add mushrooms and garlic and cook briefly before adding onion.
7. Cook onion for 5 minutes and then add bay leaf and thyme.
8. Cover and cook 10 minutes.
9. Add vinegar and broth and cook for 10 minutes, covered.
10. Untruss the birds and drain the cavity juices back into pan.
11. Discard garlic and bay leaf.
12. Serve hens hot with mushrooms and hot pan juices.

game hens, salt, butter, mushrooms, clove garlic, onion, bay leaf, thyme, red wine vinegar, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974338 (may not work)