Wine Glazed Cornish Hens Recipe

From Dorothy McNett's Recipe Book.

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Wine Glazed Cornish Hens

From Dorothy McNett's recipes at Plan on 1 per person, but they also can be cut and served in smaller portions.

2 cornish hens

2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
2 tablespoons slivered almonds
1 1/2 cups dry bread cubes
1 medium orange, peeled and diced
2 tablespoons raisins
1/2 teaspoon fine sea salt
1/4 teaspoon ground pepper

olive oil, for brushing
paprika for sprinkling
fine sea salt and pepper for sprinkling
1/4 cup red wine
2 tablespoons butter, melted
2 tablespoons wine jelly or orange marmalade

Preheat oven to 375 degrees. In heavy bottomed saute pan, heat oil and gently cook the onions with the almonds about 2-3 minutes. Stir in the bread cubes, orange, raisins, salt and pepper. Lightly stuff hens with the dressing. Place them breast side up in a shallow baking pan on a rack, so that they are not touching one another. Brush with the olive oil and sprinkle with salt, pepper and paprika. Bake for 20 minutes. In meantime, combine the wine, butter and wine jelly. After the 20 minutes have passed, baste with the wine glaze. Roast 40-50 minutes more, basting with the wine sauce from time to time. Instant read-out thermometer should register 165 degrees in the thigh area, or until the drumstick can be twisted easily. Allow to stand a few minutes before serving.

Recipe created 2007-09-06.

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