Oven-Braised Cornish Hens with Cider Vinegar and Warm Vegetable Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 1 cup cider vinegar 
• 2.5 pound cornish game hens 
• 0.5 pound cremini mushrooms halved
• 3 cups less-sodium chicken broth fat-free
• 3 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 1  apples i use 2 granny smith apples peeled cut into 1/2-inch slices
• 2 cups leek (1-inch) ( 2 large)
• 1 teaspoon olive oil 
• 3  plum tomatoes quartered
• 0.5 pound potatoes red quartered
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 35
2. Rinse hens with cold water; pat dry.
3. Remove skin; trim excess fat. Split hens in half lengthwise.
4. Combine flour, salt, and pepper in a shallow dish; dredge hens in flour mixture. Melt butter in a large Dutch oven over medium-high heat.
5. Add oil and hens, and cook 4 minutes on each side or until browned.
6. Remove from pan.
7. Add leek, mushrooms, and garlic to pan; saut 5 minutes.
8. Add broth and vinegar, stirring to loosen browned bits. Return hens to pan; add tomatoes, apple, and potatoes. Bring to a simmer. Cover and bake at 350 for 30 minutes or until hens are done.
9. Place hens on a serving platter, and keep warm.
10. Remove vegetable mixture from pan with a slotted spoon; place in a serving bowl. Reserve 2 cups cooking liquid in pan; discard remaining liquid. Bring reserved cooking liquid to a boil; cook 8 minutes or until reduced by half, stirring occasionally.
11. Pour over vegetable mixture.
12. Sprinkle with parsley.
13. Serve with hens.