Baked Cornish Hens
TOTAL TIME: Prep: 70 min. Bake: 1 hour
YIELD: 4 servings.
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.
Ingredients
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2-1/4 cups reduced-sodium chicken broth
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2/3 cup uncooked wild rice
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1/4 cup chopped onion
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1/4 cup chopped celery
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1 teaspoon olive oil
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1 garlic clove, minced
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1/2 cup chopped dried apricots
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2 tablespoons chopped almonds
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1 cup apricot nectar, divided
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1/2 cup sweet white wine or apple juice, divided
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1/4 teaspoon plus 1/8 teaspoon salt, divided
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1/4 teaspoon poultry seasoning
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1/4 teaspoon pepper, divided
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2 Cornish game hens (20 to 24 ounces each), cut in half
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1 teaspoon white balsamic vinegar
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Dash ground cinnamon
Directions
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1.
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.
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2.
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, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice.
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3.
Spoon mixture into 4 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°.
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4.
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.
Nutrition Facts
1 serving: 450 calories, 9g fat (2g saturated fat), 150mg cholesterol, 681mg sodium, 47g carbohydrate (18g sugars, 4g fiber), 40g protein.
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