4.0 – 1 reviews • Cornish Hen
| Level: |
Easy |
| Total: |
13 hr 10 min |
| Active: |
1 hr 10 min |
| Yield: |
2 servings |
| Level: |
Easy |
| Total: |
13 hr 10 min |
| Active: |
1 hr 10 min |
| Yield: |
2 servings |
Ingredients
- 2 cornish hens, split in half through the breast
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 sprig fresh rosemary, stem removed and finely chopped
- Zest and juice of 1 lemon
- 1 small shallot, finely diced
- 8 to 10 cremini mushrooms, stems removed and sliced
- 1/2 cup dry white wine
- 5 fresh sage leaves, chopped
- 1 cup chicken stock
- 1 tablespoon unsalted butter, at room temperature
- 1/2 pound green beans, trimmed
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1/4 cup toasted sliced almonds
- Kosher salt
Instructions
- For the cornish hens: Season the hen halves with salt and refrigerate, uncovered, overnight so the skin can dry out.
- When the meat is ready, preheat the oven to 400 degrees F. Line a sheet pan with a rack and set aside.
- Stir together 2 tablespoons of the olive oil, the garlic, rosemary, lemon zest and salt to taste, then set aside. Add the remaining 2 tablespoons olive oil to a large saute pan and heat over high heat. Working in batches, place 2 hen halves in the pan skin-side down and cover with the foil-lined brick. Reduce the heat to medium and cook until the skin is golden brown and crispy, 4 to 5 minutes. Remove the brick, flip the pieces and cook 3 to 4 minutes more. Transfer to the prepared sheet pan skin-side up. Repeat with the remaining 2 hen halves, reserving the saute pan. Brush the hens with the oil, garlic and rosemary mixture and bake until the internal temperature reaches 165 degrees F, 8 to 10 minutes. Remove from the oven and keep warm.
- While the hens are baking, heat the reserved saute pan over medium-high heat, add the shallots and saute until translucent, 5 minutes. Add the mushrooms and cook 2 to 3 minutes. Deglaze the pan with the wine, then add the sage. Cook until the wine is reduced, 2 to 3 minutes more. Add the stock and cook until reduced by half, 5 minutes. Finish the sauce with the butter and lemon juice and keep warm.
- For the green beans: Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the green beans until bright green and tender, but still crisp, 1 minute. Remove from the boiling water and plunge them immediately into the ice bath. Once the beans are cool, remove them and pat dry.
- Combine the olive oil, garlic, and red pepper flakes in a medium saute pan. Turn the heat to medium and gently cook until the garlic is golden brown, but not burnt, 3 to 5 minutes. Discard the garlic, then add the green beans and toss to coat in the garlic oil. Add the almonds and toss to combine.
- Serve the cornish hens with the sauce and green beans.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
696 |
| Total Fat |
58 g |
| Saturated Fat |
11 g |
| Carbohydrates |
30 g |
| Dietary Fiber |
9 g |
| Sugar |
10 g |
| Protein |
12 g |
| Cholesterol |
19 mg |
| Sodium |
1100 mg |
| Serving Size |
1 of 2 servings |
| Calories |
696 |
| Total Fat |
58 g |
| Saturated Fat |
11 g |
| Carbohydrates |
30 g |
| Dietary Fiber |
9 g |
| Sugar |
10 g |
| Protein |
12 g |
| Cholesterol |
19 mg |
| Sodium |
1100 mg |
