Name: Gian Campanella’s Oven Roasted Rock Hens
Ingredients: 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 orRoma tomatoes; 2 garlic cloves , peeled and smashed; 1 Leaves fromSprig fresh rosemary; 2 LeavesSprigs fresh thyme; 6 basil leaves torn into large pieces; INGREDIENTS

Ingredients

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 orRoma tomatoes
2 garlic cloves , peeled and smashed
1 Leaves fromSprig fresh rosemary
2 LeavesSprigs fresh thyme
6 basil leaves torn into large pieces
INGREDIENTS

Directions

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.