Ingredients

• 2 tablespoon olive oil
• 2 Cornish hens, trussed
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon thyme
• ½ teaspoon basil
• 1 tablespoon minced parsley
• 1 tablespoon flour
• ½ cup dry white wine
• ½ cup chicken stock
• ¼ pound mushrooms cleansed and sliced

Procedure

1. Heat the oil in the Cooker until very hot.
2. Brown the hens well on all sides, then sprinkle them with salt and pepper, thyme, basil and parsley.
3. Stir in the flour, then pour in the wine and stock, close the lid and bring to pressure.
4. Cook for the suggested time- position 1, 16 minutes or position 2, 9 minutes.
5. Release pressure. Remove the lid and add the mushrooms.
6. Simmer 2 minutes uncovered.
7. Split the hens in half and serve, spooning on the sauce and mushrooms.