Gian Campanella's Oven Roasted Rock Hens

• 12 cup all-purpose flour
• salt
• black pepper
• 2 rock cornish game hens, cleaned and quartered
• 12 cup extra virgin olive oil
• 1 medium red onion, thinly sliced
• 1 cup white wine
• 3 medium red potatoes, washed and cut into wedges
• 1 (16 ounce) can diced tomatoes
• 2 garlic cloves, peeled and smashed
• 1 sprig fresh rosemary (leaves only)
• 2 sprigs fresh thyme (leaves only)
• 6 fresh basil leaves, torn into large pieces

1. Preheat the oven to 400 degrees F.
2. Mix the flour with salt and pepper in a plastic bag.
3. Place each piece of game hen in the bag and shake to coat.
4. Remove the hens from the bag and shake off the excess flour; set aside.
5. Place a large roasting pan over medium heat, add the olive oil and carefully place the hens into the pan.
6. Sear them on both sides until golden brown.
7. Remove and place on a dish; set aside.
8. To the hot pan add the onion and cook until it begins to turn brown.
9. Shut off the heat and add the wine, potatoes, tomatoes, garlic, fresh herbs and season with salt and pepper.
10. Place the seared hens on top and cover.
11. Bake 1 hour and 15 minutes.
12. Note: For a little extra zip, add 1/4 cup capers and 1/4 cup kalamata olives when you add the tomatoes.

flour, salt, black pepper, cornish game hens, extra virgin olive oil, red onion, white wine, red potatoes, tomatoes, garlic, rosemary, thyme, fresh basil

Taken from www.food.com/recipe/gian-campanellas-oven-roasted-rock-hens-212551 (may not work)