Summery Cornish Hens

In large skillet, heat oil over high heat. Add Cornish hens, skin side down; brown 4 minutes. Turn over; brown 4 minutes. Flip; cook for 2 minutes. Remove to platter. Reduce heat.

Add garlic and onion to skillet; sauté, scraping up any brown bits, 3 minutes. Add wine; cook 2 minutes. Stir in tomatoes, olives, bay leaves, thyme, salt and pepper flakes.

Place Cornish hen halves back in skillet on top of sauce; pour in any drippings from platter. Cover skillet tightly with aluminum foil; cook over medium heat 15 minutes. Remove foil. Instant-read thermometer inserted in thickest part of breast should register 160°F (if not, cover hens and cook a little longer). Remove hens to clean platter. Continue cooking sauce over high heat for 5 minutes or until slightly thickened. Pour over hens.