Glazed Cornish Hens with Wild Rice-and-Apricot Stuffing

Glazed Cornish Hens with Wild Rice-and-Apricot Stuffing Recipe
BECKY LUIGART-STAYNER

Yield:

4 servings (serving size: 1 hen half, 1 cup stuffing, and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 556
Caloriesfromfat 20 %
Fat 12.3 g
Satfat 3 g
Monofat 4.4 g
Polyfat 3.1 g
Protein 43.8 g
Carbohydrate 68.7 g
Fiber 4.2 g
Cholesterol 101 mg
Iron 4.2 mg
Sodium 740 mg
Calcium 81 mg

Ingredients

Stuffing:
3 cups fat-free, less-sodium chicken broth
1 cup uncooked wild rice
1 tablespoon stick margarine or butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped fennel bulb
1/2 cup finely chopped dried apricots
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
Glazed hens:
2 (1 1/2-pound) Cornish hens
Cooking spray
1/4 cup orange juice
3 tablespoons apricot preserves
Sauce:
1/4 cup minced shallots
3/4 cup orange juice
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons lemon juice
1/2 cup Madeira
1 tablespoon cornstarch
Fennel fronds (optional)

Preparation

To prepare stuffing, bring 3 cups broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 50 minutes or until tender. Drain, and set aside.

Preheat oven to 400°.

Melt margarine in a large nonstick skillet over medium heat. Add onion, celery, and chopped fennel; sauté 10 minutes or until tender. Stir in rice, chopped apricots, and next 4 ingredients (chopped apricots through pepper). Remove from heat.

To prepare glazed hens, remove and discard giblets and necks from hens. Rinse hens with cold water, and pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise. Spoon 4 (1-cup) mounds of wild rice stuffing into a shallow roasting pan coated with cooking spray. Place hen halves, meaty sides up, on top of mounds. Combine 1/4 cup orange juice and apricot preserves in a small bowl. Spoon 1 1/2 tablespoons orange juice mixture over each hen half. Bake at 400° for 40 minutes or until juices run clear.

To prepare sauce, place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add shallots; sauté 5 minutes or until tender. Add 3/4 cup orange juice, 1/2 cup broth, and lemon juice; bring to a boil over medium-high heat, and cook 5 minutes. Combine Madeira and cornstarch; add to skillet. Bring to a boil; reduce heat, and cook 2 minutes or until thick, stirring constantly. Serve sauce over hens. Garnish with fennel fronds, if desired.

Note:

November 1998
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