2 (1-1/2 pounds each) Cornish hens, cut into 8 pieces (4 breasts with the wing and 4 legs)
Salt and freshly ground pepper to taste
1 cup chopped onions
2 leeks, cut into small cubes (about 1-1/2 cups)
1 tablespoon finely chopped garlic
2 cups cubed into 1/2-inch pieces peeled plum tomatoes
24 green olives stuffed with pimientos
4 sprigs fresh thyme or 1 teaspoon dried
1/2 cup dry white wine, such as California Chardonnay
1 cup fresh or canned chicken broth
1 bay leaf
1 teaspoon saffron threads or turmeric
Tabasco sauce to taste
4 tablespoons chopped fresh basil
Heat the olive oil in a heavy skillet large enough to hold the pieces of Cornish hens in one layer. Sprinkle the pieces with salt and pepper to taste. When the oil starts to become hot, add the hen pieces, skin side down. Cook over medium-high heat until lightly browned, about 5 minutes. Turn and cook 5 minutes more.
Add the onions, leeks and garlic, and cook, stirring, until wilted, about 2 minutes. Add the tomatoes, green olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper to taste. Stir and scrape the bottom of the skillet to dissolve any brown particles on it. Cover tightly and simmer for 10 minutes. Remove the thyme sprigs, if used, and the bay leaf. If there is too much liquid, reduce the sauce a bit. Sprinkle with chopped basil and serve.
Makes 4 servings.