1/2 Cup King Arthur Unbleached, All-Purpose flour
Salt and pepper
2 Rock Cornish Game Hens, cleaned and quartered
1/2 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 Italian peeled tomatoes or 8 Roma tomatoes
2 garlic cloves, peeled and smashed
Leaves from 1 Sprig fresh rosemary
Leaves 2 Sprigs fresh thyme
6 basil leaves torn into large pieces
Preheat oven to 400 degrees
Mix the flour with salt and pepper in a plastic bag. Place each piece of game hen in the bag and shake to coat. Remove hens from the bag and shake off excess flour; set aside.
Place a large roasting pan over medium heat, add oil olive and carefully place the hens into the pan; sear them on both sides until golden brown; remove and place on dish; set aside.
To the hot pan add onions and cook until they begin to turn brown; shut off the heat and add white wine, potatoes, tomatoes, fresh herbs and season with salt and pepper.
Place seared hens on top and cover. Bake 1 hour 15 minutes.
For a little extra zip add ¼ cup capers and ¼ cup calamata olives when you add the tomatoes.
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