I really enjoyed this - took my chickens a few minutes more to cook than the recipe said but the final presentation was lovely. I liked the red wine reduction, thought it complemented the rosemary/mustard nicely. I'm thinking of trying it again with bone-in chicken breasts.
Rosemary-Scented Cornish Hens with Red Wine Reduction
Cindyf137 Posted: 08/03/09
CynthiaR08 Posted: 09/27/11
Excellent recipe! I substituted half of the amount of the mustard with regular mustard. I baked the whole cornish hens, and put inside the cavities fresh sprigs of rosemary and a small onion in each one. It came out very tasteful and juicy!
figswithbenes Posted: 09/11/13
So tasty! I used dijon mustard instead of stone-ground for sharper flavor and to bring back memories of eating at the table in France. The time it took to reduce the sauce was a lot longer than the recipe suggests. Perfect for leftovers the next day, or torn up and tossed in a salad! Please visit figswithbenefits.com for pictures I took while making this recipe!