Cornish Hens Provençal

The lavender flowers make this rustic dish so elegant. For a memorable meal, serve with Tomatoes Provencal and Mashed Potatoes with turnips, Leeks and Horseradish.

3 (1 1/2 - to 2-pound) Cornish game hens or 4 1/2 pounds chicken pieces, skin removed
1 cup dry white wine
1/4 cup Cognac (optional)
1 tablespoon dried lavender flowers (see note)
1 teaspoon salt
1 tablespoon dried thyme
2 cloves garlic, minced
1 tablespoon celery seed
1 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon olive oil

1. Using sharp kitchen scissors, cut game hens in half by removing the backbone of each: Start at the tail and cut along the backbone to the neck on each side. Remove the last joint of the wing, or tuck it underneath the wing.

2. Mix together wine, Cognac, if using, lavender, salt, thyme, garlic, celery seed, pepper, Worcestershire and pepper sauces and olive oil for marinade.

3. Arrange game hens or chicken meaty-side down in glass or plastic container and pour the marinade over them. Cover in refrigerator at least 6 hours or overnight.

4. Preheat oven to 425 F. Reserving the marinade, remove poultry and place meaty-side up on uncovered roasting rack. Roast for 25 minutes or until juices run clear when knife is inserted into the thigh. Remove poultry from oven and allow to stand, covered for about 10 minutes before serving.

5. Place marinade in a skillet and boil over high heat until volume is reduced by half, about 10 minutes.

6. Serve half a bird per person; spoon reduced marinade over top.

Serves 6