Entertaining or even a small dinner for two, Cornish Game Hens make a perfect meal. They are light, easy to cook, and great to display on a plate -- transforming the novice of cook into the classic trained chef!
Less than a hour to prepare, this recipe will surely be a hit. Great with herb roasted potatoes, a simple rice pilaf or a creamy risotto.
The What:
4 Cornish game hens
Sea salt and pepper to taste
1 Orange, quartered
4 Tablespoons dried apricots
4 Sprigs fresh rosemary
3 Tablespoons olive oil
12 Cloves garlic
1/3 Cup Crofut Prairie Blanc wine
1/3 Cup chicken broth
4 Sprigs fresh rosemary, for garnish
The How
Heat oven to 450 degrees. Rub hens w/ 1 tablespoon of the olive oil. Lightly season hens with S&P. Stuff orange wedge and 1 sprig rosemary in of each bird. Arrange in a large, heavy roasting pan, and arrange apricots and garlic cloves around hens. Roast in oven for roughly 25 minutes, then reduce oven temperature to 350.
In a mixing bowl, whisk together wine, chicken broth, and 2 tablespoons of oil then pour over the birds. Continue roasting about 25 minutes longer, or until the birds are golden brown and juices run clear. (If nervous about the birds being done, place a meat thermometer directly into the thickest part of the breast and be sure it reads 165.)
Transfer hens to a large platter, pouring any cavity juices into the roasting pan. Transfer pan juices and garlic & apricots to a medium saucepan and boil until liquids reduce by half (about 7-8 minutes).
Cut birds in half (lengthwise). Pour sauce over the birds and garnish.
Keep it Simple, Keep it Local!
Richard
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