Rub hens with 1 tablespoon oil; sprinkle with herbes de Provence, and salt and pepper to taste. Heat remaining 2 tablespoons oil in large, deep skillet over medium-high heat. Add hens and 2 garlic cloves. Brown hens lightly on both sides. Discard cooked garlic and add remaining garlic clove. Reduce heat to low; cover and cook 30 to 40 minutes until hens are browned and cooked through, turning 2 to 3 times.
Remove to warm serving platter; discard garlic. Add wine to skillet; cook 1 minute, stirring to incorporate pan juices. Serve hens with pan sauce.
Click here for printable version
