The hens are good, but the onions are a-ma-zing.
Red Currant-Glazed Cornish Hens and Pearl Onions
A sweet, sticky glaze makes these hens irresistible. Use white, red, or gold pearl onions in this dish.
Yield: 4 servings (serving size: 1 hen half and 1/3 cup onion mixture)
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Amount per serving
- Calories: 402
- Calories from fat: 18%
- Fat: 8.2g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.4g
- Protein: 33.6g
- Carbohydrate: 48.7g
- Fiber: 0.1g
- Cholesterol: 154mg
- Iron: 1.6mg
- Sodium: 718mg
- Calcium: 49mg
- 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
- 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.
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