Cornish Hen With Cherry Hazelnut Wine Sauce Recipes

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CORNISH HENS



Cornish Hens image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
  • Pack the cavities of the hens with the cornbread stuffing.
  • Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
  • Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
  • Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
  • Yield: 2 servings

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g

CORNISH HEN WITH TART CHERRY SAUCE



Cornish Hen with Tart Cherry Sauce image

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

1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon dried rosemary
⅛ teaspoon paprika
5 tablespoons unsalted butter, melted
2 Cornish game hens
½ cup white wine
1 (15 ounce) can tart cherries, drained
1 ½ cups red wine
¼ cup pulp-free orange juice
1 tablespoon packed brown sugar
2 tablespoons unsalted butter
1 tablespoon all-purpose flour, or as needed

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

CORNISH GAME HENS WITH PORT CHERRY SAUCE



Cornish Game Hens With Port Cherry Sauce image

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

4 Cornish hens
3/4 cup port wine
1 cup chicken broth
1/4 cup raspberry preserves or 1/4 cup raspberry jam
1/3 cup dried cherries
salt and pepper
dried thyme
3 tablespoons cornstarch, mixed with
water, to form paste

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

CORNISH HEN WITH CHERRY-HAZELNUT WINE SAUCE



Cornish Hen with Cherry-Hazelnut Wine Sauce image

Provided by Joe Yonan

Categories     Sauce     Wine     Side     Cherry     Raw     Hazelnut

Number Of Ingredients 9

2 tablespoons raw hazelnuts
1 Cornish hen or other small hen (about 3/4 pound)
1/4 teaspoon kosher or coarse sea salt
1/2 teaspoon ground allspice
1 tablespoon fat-free Greek-style yogurt
1 teaspoon extra-virgin olive oil
3 tablespoons Mulled Wine Syrup (page 7) made with red wine (or substitute 1/2 cup Pinot Noir or other fruity red wine plus 1/2 teaspoon sugar, or more to taste)
2 to 3 tablespoons dried cherries, preferably unsweetened
Freshly ground black pepper

Steps:

  • Toast the hazelnuts in a small, dry skillet over medium-high heat, stirring constantly, until they are lightly browned and begin to smell toasty, 4 to 5 minutes. Watch carefully; nuts can burn quickly. Transfer to the folds of a clean dish towel to remove the skins while the nuts are still warm, then discard the skins and let the nuts cool. Coarsely chop the nuts.
  • Using poultry shears or a very sharp knife, cut along each side of the hen's backbone and remove it. Turn the hen over on your cutting board, splay it out butterfly-style, and press on the breastbone to break it. Sprinkle it with salt and allspice then rub the yogurt all over it.
  • Heat the olive oil in a large nonstick skillet over medium-high heat until it starts to shimmer. Place the hen, meat side down, in the skillet and weight it down with a smaller skillet with a large can of tomatoes or other heavy object on top. (Or, do as I do, and use a heavy cast-iron bacon press, made for just this kind of thing.)
  • Let the hen cook until the yogurt has formed a dark brown crust on the meat side, 5 to 10 minutes. Lift off the weight assembly, and use tongs to turn the hen over onto the bone side. Return the weights and cook until an internal thermometer inserted into the thickest part of the thigh and the breast reads at least 165°F, another 5 to 6 minutes. Transfer to a plate and loosely cover with aluminum foil while you make the sauce.
  • Pour the wine syrup into the skillet and use a spatula to scrape up any browned bits from the bottom of the pan. Add the dried cherries and hazelnuts, stir to combine, and season with salt and pepper to taste. (If you're using wine instead of the syrup, pour it in, scrape up the browned bits from the pan, add the dried cherries and hazelnuts, then let the wine bubble and reduce by about half. Add the sugar to taste and continue reducing the sauce until it is thick and sticky, then season with salt and pepper to taste.)
  • Remove the sauce from the heat, spoon the sauce over the hen, and eat.

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