Instructions: Season hens inside and out with salt and pepper. Fold wings back and tie legs together. In a Dutch oven large enough to hold all 4 Cornish, over medium-high heat, heat oil. Brown hens on breast side. If you dont have a pan big enough to do four at a time, brown one or two at a time. Remove hens and reserve. Add onion and garlic and saute for 5 minutes. Stir in flour. Add remaining ingredients and season to taste with salt and pepper. Stir. Return hens to Dutch oven breast side up, and bring liquid to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes. Cornish are done when juices run clear with no hint of pink when thigh is pierced.

RECIPES WITH CHICKEN PIECES
In the early 1970s, 75% of the chicken sold was whole chicken. Today its less than 25%. If you want to substitute all legs or all breasts or some other combination, look at the table in the Introduction, page s 12-13 for a chart showing equivalent amounts of the different parts.

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