Cornish Game Hens Under A Brick - cooking recipe

Ingredients

Garlic Oil
16 garlic cloves, peeled
2 cups olive oil
2 bay leaves
1/2 teaspoon black peppercorns
Cornish Hen
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

Preparation

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.
Steep and cool; can be kept, refrigerated, for 2 weeks.
Cornish Hen: Cut the hen along its backbone with kitchen shears; butterfly with hands; sprinkle with salt and pepper.
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.
Cook, turning every 2-3 minutes until golden brown and cooked through; remove hen to serving plate (s).
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.