We did not like this - it tasted too much like vinegar and the apples did not stay firm. It came out like a stew instead. The chicken was good but we tossed out the veggies.
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)
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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
- 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.
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