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Red Currant-Glazed Cornish Hens and Pearl Onions

Yield 4 servings (serving size: 1 hen half and 1/3 cup onion mixture)
A sweet, sticky glaze makes these hens irresistible. Use white, red, or gold pearl onions in this dish.

Ingredients

  • 1/2 cup red currant jelly
  • 1/3 cup apple juice
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon chopped fresh thyme
  • 1 teaspoon salt, divided
  • 2 (1 1/2-pound) Cornish hens
  • Cooking spray
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 quarts water
  • 1 pound pearl onions
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 402
  • caloriesfromfat 18 %
  • fat 8.2 g
  • satfat 3.2 g
  • monofat 2.5 g
  • polyfat 1.4 g
  • protein 33.6 g
  • carbohydrate 48.7 g
  • fiber 0.1 g
  • cholesterol 154 mg
  • iron 1.6 mg
  • sodium 718 mg
  • calcium 49 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 6 ingredients in a small saucepan. Stir in 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.

  3. Remove and discard giblets and necks from hens. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, in a roasting pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Bake at 425° for 10 minutes. Remove from oven, and brush hens with half of jelly mixture. Reduce oven temperature to 400°. Bake at 400° for 8 minutes. Remove from oven, and brush hens with remaining half of jelly mixture. Bake at 400° for 7 minutes or until a thermometer registers 165°.

  4. Bring 2 quarts water to a boil in a large saucepan. Add onions to pan; cook 2 minutes. Remove onions with a slotted spoon. Drain and rinse under cold running water; drain. Pinch stem end of each onion; discard peels. Melt butter in a large nonstick skillet over medium heat. Add onions, sugar, 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; cook 12 minutes or until golden brown, stirring frequently. Serve with hens.