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

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.

Yield: 4 servings (serving size: 1 hen half and 1 cup vegetable mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 487
  • Calories from fat: 27%
  • Fat: 14.4g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.6g
  • Protein: 56.5g
  • Carbohydrate: 31.5g
  • Fiber: 3.9g
  • Cholesterol: 237mg
  • Iron: 4.7mg
  • Sodium: 842mg
  • Calcium: 78mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350º.
  2. 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.
  3. 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.
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