Since the 19th century, tomatoes have had a revolutionary influence on the cooking of Provence. Half of today's recipes from the Provence/Riviera area of France contain tomatoes. This stuffing will be useful for small broiler fryer chickens, or to stuff in the pocket of thick pork chops, lamb chops or spareribs at the barbecue or in the oven.

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Servings: 6

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Ingredients

Tomato Stuffing:

  • 3 Rock Cornish Hens, thawed
  • 2 cloves Ontario Garlic, peeled and halved
  • 2 tbsp (25 mL) butter
  • 1 cup (250 mL) chopped Ontario Onion
  • 2 cups (500 mL) sliced Ontario Mushrooms
  • 3 large Ontario Tomatoes, diced
  • 1 tbsp (15 mL) dried tarragon (or 3 tbsp 50 mL fresh)
  • 1 tbsp (15 mL) chopped parsley
  • 1/2 tsp (2 mL) dried thyme (or 2 tsp/10 mL fresh)
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (50 mL) dried bread crumbs

Vegetable Sauté:

  • 2 tbsp (25 mL) butter
  • 1 medium Ontario Onion, sliced
  • 1 clove Ontario Garlic, minced
  • 1 cup (250 mL) sliced Ontario Mushrooms
  • 3 medium Ontario Tomatoes, cut in wedges
  • Salt, pepper, chopped parsley

Instructions

Tomato stuffing:

Wash and dry Cornish hens; set aside. Rub cut side of garlic over cavity and outer skin of each hen. Crush garlic. In skillet, over medium heat, melt butter. Sauté garlic and onion 4 to 5 minutes. Add mushrooms and tomatoes. Cook for 5 to 10 minutes or until slightly thickened, stirring often. Add tarragon, parsley, thyme, salt and pepper; cool slightly. Stir in bread crumbs. Spoon stuffing into cavity of each hen. Truss with skewers and string. Arrange on barbecue grill or rotisserie or place in preheated 350º F (180º C) oven. Cook 40 to 45 minutes or until juices run clear. Turn frequently for grill cooking.

Vegetable sauté:

Just before hens finish cooking, on high heat, quickly sauté onion, and garlic in butter, Add sliced mushrooms and tomatoes. Cook 4 to 5 minutes until slightly thickened. Season with salt and pepper to taste and sprinkle with chopped parsley. Split hens down backbone and serve with sautéed vegetables.

Nutritional information

  • Protein: 28.0 grams
  • Fat: 28.0 grams
  • Carbohydrates: 26.0 grams
  • Calories: 428