CORNISH HEN WITH TART CHERRY SAUCE
This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.
Provided by Slim Cooker
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
- Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g
CHERRY-BALSAMIC CORNISH HEN WITH RICE
Cook a delicious rice blend with tart-sweet dried cherries alongside Cornish hens for a hassle-free dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Remove and discard neck and giblets from game hen. With kitchen scissors, cut game hen in half.
- In ungreased 11x7-inch (2-quart) glass baking dish, combine rice with seasoning from package, cherries, almonds and water; mix well. Top with game hen halves, skin side up; sprinkle with garlic-pepper blend and salt.
- In small bowl, combine preserves and vinegar; mix well. Brush about half of mixture over game hen halves. Cover with foil.
- Bake covered at 375°F. for 30 minutes.
- Uncover baking dish; brush game hen halves with remaining preserves mixture. Bake uncovered an additional 25 to 30 minutes or until game hen is fork-tender and juices run clear, and rice is tender.
Nutrition Facts : Calories 900, Carbohydrate 84 g, Cholesterol 240 mg, Fat 2 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 33 g
CORNISH GAME HENS WITH PORT CHERRY SAUCE
Very tasty dish. Not difficult to make but nice enough for a special occasion or dinner party. Serve with mashed potatoes, grits, polenta or rice to soak up the delicious sauce. You could substitute any dried fruit (cranberries, apricots, etc) for the dried cherries. Use a complimentary fruit preserve accordingly.
Provided by CFRP3473
Categories Poultry
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Rinse hens thoroughly and cut in half along the breastbone. Place halves, skin side up, in a shallow baking dish coated with cooking spray. Season with salt, pepper and dried thyme.
- Place in oven and roast for approximately 40 minutes to an hour, until skin is nicely browned. For extra color, brush with melted better during last 15 minutes.
- In a medium saucepan, combine port, chicken broth, cornstarch mixture, raspberry preserves, and dried cherries.
- When hens are done cooking, remove from oven and let them rest on counter. Add pan drippings to the port mixture. Bring to a boil and simmer until desired consistency is reached. Add more preserves if the sauce is too tart. (The sauce can actually be made/reduced ahead of time - just reheat when pan drippings are added). Add more water or chicken broth if the sauce is too thick. Season with salt and pepper if needed.
- Serve with sauce spooned over hens.
Nutrition Facts : Calories 218.1, Fat 4.2, SaturatedFat 1.1, Cholesterol 108.8, Sodium 182.1, Carbohydrate 12.8, Fiber 0.1, Sugar 6.7, Protein 24.6
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