Ingredients

• 16 garlic cloves, peeled
• 2 cups olive oil
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• 1 1/2 lbs Cornish hens
• salt & freshly ground black pepper
• 3 tablespoons garlic oil, plus more for drizzling, if desired
• 1/2 cup dry white wine
• 1 tablespoon fresh thyme leave

Instructions

1. Garlic Oil: Gently heat garlic and oil in a small saucepan for 5 minutes, until bubbles form on top; turn heat off and add bay leaves and peppercorns.

2. Steep and cool; can be kept, refrigerated, for 2 weeks.

3. Cornish Hen: Cut the hen along its backbone with kitchen shears; butterfly with hands; sprinkle with salt and pepper.

4. In a nonstick skillet large enough to hold the flattened hen, heat the oil over medium heat; add the hen, skin side down and weight down evenly with an aluminum foil-wrapped brick.

5. Cook, turning every 2-3 minutes until golden brown and cooked through; remove hen to serving plate (s).

6. Pour the wine into the skillet, add the thyme and reduce over high heat, scraping up browned bits, until thickened; pour over hen and serve immediately, drizzling with Garlic Oil if desired.