Baked Cornish Hens Recipe

Baked Cornish Hens Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Make it easy on yourself--bake Cornish hens with a simple wild rice, dried apricot and almond stuffing all in one dish. Serve with a green vegetable and cranberry relish. To save time, start with precooked wild rice, sold in pouches in the rice section.

[X]

Rate Baked Cornish Hens Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Baked Cornish Hens Recipe

Prep: 70 min. Bake: 1 hour

Yield: 4 Servings

70 60 130

Ingredients

2-1/4 cups reduced-sodium chicken broth
2/3 cup uncooked wild rice
1/4 cup chopped onion
1/4 cup chopped celery
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup chopped dried apricots
2 tablespoons chopped almonds
1 cup apricot nectar, divided
1/2 cup sweet white wine or apple juice, divided
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper, divided
2 Cornish game hens (20 to 24 ounces each)
1 teaspoon white balsamic vinegar
Dash ground cinnamon

Directions

In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in a nonstick skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the apricots, almonds, 1/3 cup apricot nectar, 1/4 cup wine or apple juice, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice.
Spoon mixture into four mounds in a shallow roasting pan coated with cooking spray; top each with a Cornish hen half. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 180°
In a large saucepan, combine remaining nectar and wine. Bring to a boil; cook for 5-7 minutes or until reduced to 1/2 cup. Add the vinegar, cinnamon and remaining salt and pepper. Reduce heat; cook and stir over medium-low heat for 1 minute. Serve with hens and rice. Yield: 4 servings.

Nutritional Facts 1/2 Cornish hen (skin removed) with 1/2 cup rice and 1 tablespoon apricot sauce equals 610 calories, 28 g fat (7 g saturated fat), 174 mg cholesterol, 744 mg sodium, 47 g carbohydrate, 4 g fiber, 37 g protein.

Originally published as Cornish Hens with Wild Rice in Country Woman November/December 2006, p41