Cornish Hens Provençale

Ingredients

• 1  bay leaf 
• 14.5 ounce canned tomatoes whole drained chopped canned
• 3 pound cornish game hens 
• 1 teaspoon thyme leaves dried
• 0.3 cup cooking wine dry white
• 0.5 cup less-sodium chicken broth fat-free
• 0.5 teaspoon garlic powder 
• 1 teaspoon ground turmeric 
• 1.8 cups leek chopped
• 1 tablespoon olive oil 
• 2.3 ounce olives ripe drained sliced canned
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 37
2. Remove and discard giblets and neck from hens. Rinse hens under cold water; pat dry. Split each hen in half lengthwise. Trim excess fat.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add hens; cook until hens are lightly browned on both sides, turning occasionally.
5. Remove hens from pan.
6. Add leek; saut until tender.
7. Place leek and hens, meaty sides up, in an 11 x 7-inch baking dish.
8. Combine tomatoes and next 9 ingredients; pour over hens. Cover and bake at 375 for 20 minutes. Uncover and bake 10 more minutes or until a meat thermometer registers 18
9. Remove and discard bay leaf.
10. carbo rating: 8