Roasted Hens with Red Cabbage-Apple Compote

BECKY LUIGART-STAYNER

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 459
  • Calories from fat: 25%
  • Fat: 13g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 4.3g
  • Protein: 29g
  • Carbohydrate: 58.1g
  • Fiber: 4.6g
  • Cholesterol: 82mg
  • Iron: 2.7mg
  • Sodium: 461mg
  • Calcium: 103mg

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

Preparation

  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.
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