ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Hens with Red Cabbage-Apple Compote

BECKY LUIGART-STAYNER
Yield 4 servings

Ingredients

  • 2 (1 1/4-pound) Cornish hens
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon honey
  • 4 fresh rosemary sprigs
  • 2 tablespoons balsamic vinegar
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup apple juice
  • 1 tablespoon minced shallots
  • 1 teaspoon stick margarine or butter
  • 1/4 teaspoon minced fresh rosemary
  • Red Cabbage-Apple Compote
  • Crispy Apple Chips

Nutrition Information

  • calories 459
  • caloriesfromfat 25 %
  • fat 13 g
  • satfat 3 g
  • monofat 4.2 g
  • polyfat 4.3 g
  • protein 29 g
  • carbohydrate 58.1 g
  • fiber 4.6 g
  • cholesterol 82 mg
  • iron 2.7 mg
  • sodium 461 mg
  • calcium 103 mg

How to Make It

  1. Preheat oven to 350°.

  2. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Sprinkle hens with salt and pepper.

  3. Heat the oil in a large ovenproof Dutch oven over medium-high heat. Add hens; cook 3 minutes on each side or until browned. Remove from heat. Brush hens with honey. Tuck rosemary sprigs under hen legs. Bake at 350° for 25 minutes or until juices run clear. Remove hens from pan; keep warm.

  4. Place the pan over high heat. Stir in the vinegar, scraping pan to loosen browned bits. Add broth and juice. Bring to a boil; cook until reduced to 1/2 cup (about 5 minutes). Remove from heat. Stir in shallots, margarine, and minced rosemary. Spoon 2 tablespoons sauce onto each of 4 plates; top with 1 cup Red Cabbage-Apple Compote and 1 hen half. Garnish with Crispy Apple Chips, if desired.