Recipe adapted from Claire Robinson from Food Network
10 slices bacon
2 Cornish hens, rinsed and patted dry
1/2 cup flour
Salt
Pepper
2 cups dry white wine
1 cup water
3 cloves garlic, minced
Heat a large Dutch oven over medium heat, add bacon and cook until browned and the fat is rendered. Remove the bacon to a paper towel lined plate.
Place the flour in a large bowl and season heavily with salt and pepper. Toss the hens in the seasoned flour until coated, shaking off the excess. Add the hens to the bacon grease remaining in the pan and brown on all sides. Remove hens.
Add wine and deglaze pan. Stir in wine and garlic & bring to a boil. Add hens back to pan, reduce heat to a gentle simmer, cover and braise hems approximately 30 minutes.
Preheat oven to 350 degrees. Transfer hens to a baking dish and bake uncovered for 30 minutes.
After removing the hens continue simmering the liquid uncovered until thickened about 10 minutes or until desired consistency is reached. Season with salt and pepper
Remove hens from oven and allow to rest approximately 10 minutes before carving.
Arrange sliced hens on a serving patter, sprinkle crumbled bacon and serve immediately with gravy.
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