Oven-Braised Cornish Hens with Cider Vinegar and Warm Vegetable Sauce

2 Cornish hens
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper
1½ tsp. butter
1 tsp. olive oil
2 large leeks, sliced
1/2lb. cremini mushrooms, halved
2 garlic cloves, minced
3 cups chicken broth
1 cup cider vinegar
3 plum tomatoes, quartered
1 Granny Smith apple, peeled and cut into slices
1/2lb. small red potatoes, quartered
2 tbsp. chopped fresh parsley

Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens
in half lengthwise. Combine flour, salt, and pepper in a shallow dish;
dredge hens in flour mixture. Melt butter in a large Dutch oven over medium-
high heat. Add oil and hens, and cook 4 minutes on each side or until
browned. Remove from pan.

Add leek, mushrooms, and garlic to pan; sauté 5 minutes. Add broth and vinegar,
stirring to loosen browned bits. Return hens to pan; add tomatoes,
apple, and potatoes. Bring to a simmer. Cover and bake at 350º for
30 minutes or until hens are done. Place hens on a serving platter, and
keep warm. Remove vegetable mixture from pan with a slotted spoon; place in
a serving bowl. Reserve 2 cups cooking liquid in pan; discard remaining
liquid. Bring reserved cooking liquid to a boil; cook 8 minutes or until
reduced by half, stirring occasionally. Pour over vegetable mixture.
Sprinkle with parsley. Serve with hens.