| 1 | 2 cornish game hens, ?d lengthwise, backbones removed ?tsp. dried basil ?tsp. dried oregano ?tsp. salt 1/8 tsp. freshly ground pepper 1 tbsp. butter or margarine 1 tbsp. olive oil 2 shallots, finely chopped ?cup dry white wine |
| 2 | Preheat oven to 350o. |
| 3 | Season hens w/ basil, oregano, salt & pepper. |
| 4 | In a large frying pan, melt butter in oil over moderately high heat. |
| 5 | Add hens & saute, turning once, 4 minutes a side, until browned. |
| 6 | Transfer to a small baking dish. |
| 7 | Add shallots to pan, reduce heat to low & saute until soft, 1 ?minutes. |
| 8 | Add white wine & bring to a boil, scraping up browned bits from bottom of pan. |
| 9 | Pour over hens. |
| 10 | Cover w/ foil & bake 20 minutes, basting occasionally w/ pan juices. |
| 11 | Reduce heat to 425o, uncover & bake 5 minutes until hens are tender & skin is crisp. |
| 12 | prep: 20 minutes cook: 25 minutes |
