Oven-Braised Cornish Hens with Cider Vinegar and Warm Vegetable Sauce

Oven-Braised Cornish Hens with Cider Vinegar and Warm Vegetable Sauce Recipe
Randy Mayor; Katie Stoddard
Warm crusty bread is all you need to round out this meal. Use it to soak up the last drops of the tart broth.


4 servings (serving size: 1 hen half and 1 cup vegetable mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 487
Caloriesfromfat 27 %
Fat 14.4 g
Satfat 5 g
Monofat 4.7 g
Polyfat 2.6 g
Protein 56.5 g
Carbohydrate 31.5 g
Fiber 3.9 g
Cholesterol 237 mg
Iron 4.7 mg
Sodium 842 mg
Calcium 78 mg


2 (1 1/4-pound) Cornish hens
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
1 teaspoon olive oil
2 cups (1-inch) slices leek (about 2 large)
1/2 pound cremini mushrooms, halved
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup cider vinegar
3 plum tomatoes, quartered
1 Granny Smith apple, peeled and cut into 1/2-inch slices
1/2 pound small red potatoes, quartered
2 tablespoons chopped fresh parsley


Preheat oven to 350º.

Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine flour, salt, and pepper in a shallow dish; dredge hens in flour mixture. Melt butter in a large Dutch oven over medium-high heat. Add oil and hens, and cook 4 minutes on each side or until browned. Remove from pan.

Add leek, mushrooms, and garlic to pan; sauté 5 minutes. Add broth and vinegar, stirring to loosen browned bits. Return hens to pan; add tomatoes, apple, and potatoes. Bring to a simmer. Cover and bake at 350º for 30 minutes or until hens are done. Place hens on a serving platter, and keep warm. Remove vegetable mixture from pan with a slotted spoon; place in a serving bowl. Reserve 2 cups cooking liquid in pan; discard remaining liquid. Bring reserved cooking liquid to a boil; cook 8 minutes or until reduced by half, stirring occasionally. Pour over vegetable mixture. Sprinkle with parsley. Serve with hens.

Chef James Boyce,

Montage Resort and Spa, Laguna Beach, California,

Cooking Light

April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note