Elegant Cornish Hens Recipe

Nutrition Facts

  • One serving:
  • (1 hen half without skin and 1/4 cup sauce)
  • Calories:
  • 328
  • Fat:
  • 13 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 189 mg
  • Sodium:
  • 873 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 1 g
  • Protein:
  • 45 g
  • Diabetic Exchange:
  • 6 lean meat, 1 vegetable.


Apple Thyme Chicken

Apples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to... View this recipe »


 

Elegant Cornish Hens

Light & Tasty - try a FREE ISSUE today!

This lovely entree not only looks special, it tastes special, too. Your holiday guests are sure to be impressed.

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 25 min. Bake: 40 min.

Ingredients:

  • 1 teaspoon olive or canola oil
  • 2 Cornish game hen (20 ounces each), split lengthwise
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • MUSHROOM SAUCE:
  • 1/2 pound fresh mushrooms, quartered
  • 4 teaspoons olive or canola oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, divided
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon tomato paste
  • 1 bay leaf
  • 1 teaspoon each cornstarch and water
  • 1/4 teaspoon minced fresh tarragon

Directions:

Rub oil over hens; sprinkle with salt, thyme and pepper. Place skin side up on rack in a shallow roasting pan. Bake, uncovered, at 400° for 35-40 minutes or until thermometer reads 180°. Broil hens for 3-4 minutes or until golden brown.
    Meanwhile, toss mushrooms with 2 teaspoons oil, salt and 1/8 teaspoon pepper. Spread in a single layer on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 25-30 minutes, turning once. Set aside.
    For sauce, in a saucepan, saute onion and garlic in remaining oil. Add the broth, mustard, vinegar, brown sugar, tomato paste, bay leaf and remaining pepper; bring to a boil. Cook, uncovered, over medium heat until mixture is reduced to 1 cup. Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in tarragon and mushrooms; heat through. Discard bay leaf. Serve sauce over hens. Yield: 4 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.