Instructions: Grind rosemary and thyme in mortar with pestle. Heat oil in heavy skillet or Dutch oven. Saute hens until browned. Remove from pan and add onions, garlic, carrots and bay leaf and cook until softened. Add wine and stock, bring to a boil and reduce. Add hens, cover and simmer 15 mins. Add herbs. Cook additional 15 mins. Remove hens, thicken sauce with flour. Add hens, mushrooms and boiling onions. Cook until everything is heated through.

Serve over mashed potatoes.

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