- 2 cornish hens, 1 1/2 lbs each, cut into pieces
- 1 c chopped onions
- 2 leeks, cut into small cubes (about 1 1/2 cups)
- 1 Tbsp minced garlic
- 2 c skinless plum tomatoes, cut intol 1/2 inch cubes
- 24 small green olives with pimentos
- 4 sprigs fresh thyme or 1 tsp dried
- 1/2 c dry white wine
- 1 c chicken broth
- 1 bay leaf
- 1 tsp saffron or turmeric
- tabasco
- 4 Tbsp fresh basil
- Salt and pepper hens; brown in non-stick skillet (about 5m/side); transfer to casserole
- Add onions, leeks, garlic, cook till wilted and onions are translucent
- Add tomatoes, olives, thyme, wine, broth, seasonings
- Cover and simmer 10 minutes
- Sprinkle with basil, serve over rice