Roasted Cornish Hens and Jerusalem Artichokes in Tomato-Olive Sauce

3 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 hen half and 1 1/2 cups tomato-olive sauce)
March 1998
RECIPE BY Cooking Light

Jerusalem artichokes are knobby, brown-skinned tubers with a crunchy texture and a slightly nutty flavor. If you prefer, potatoes can be substituted.

Ingredients

  • 2 (1 1/2-pound) Cornish hens
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 pound Jerusalem artichokes, peeled and cut into 1-inch pieces
  • 10 large shallots, peeled and halved
  • 1 teaspoon olive oil
  • 4 medium tomatoes, cut into 1-inch pieces (about 1 3/4 pounds)
  • 1/4 cup sliced green olives, drained
  • 1 tablespoon red wine vinegar

Nutritional Information

  • Calories 317
  • Caloriesfromfat 30%
  • Fat 10.7g
  • Satfat 2.6g
  • Monofat 4.4g
  • Polyfat 2.3g
  • Protein 35.7g
  • Carbohydrate 19.8g
  • Fiber 3g
  • Cholesterol 101mg
  • Iron 4.2mg
  • Sodium 484mg
  • Calcium 47mg

How to Make It

Step 1

Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Split hens in half lengthwise. Sprinkle hen halves with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 2

Preheat oven to 475°.

Step 3

Combine artichokes and shallots in a large bowl. Toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place shallot mixture on the rack of a broiler pan. Bake at 475° for 10 minutes, stirring once. Arrange hen halves, skin sides up, over shallot mixture. Bake at 475° for 25 minutes or until hen juices run clear. Discard skin. Place hen halves on a serving platter; cover with foil, and keep warm. Add tomatoes and olives to shallot mixture. Bake at 475° for 10 minutes or until tomatoes soften, stirring occasionally. Add tomato mixture to serving platter; drizzle with vinegar.

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Ratings & Reviews

dseligman's Review

dseligman
November 04, 2012
This was very good and I would serve it again. Definitely worthy of an occasion, but also great for a Sunday dinner. I used artichoke bottoms instead of Jerusalem artichokes and served it with cannolli beans cooked w/a little white wine, some chicken broth, a bit of rice vinegar and salt/pepper.

lindatiki's Review

Buklbny
March 19, 2009
I was disappointed by this dish. The hens were tough, and while the vegetable flavors were good, the crunchy texture of the Jerusalem artichoke was jarring against the soft-baked tomatoes and olives. If I try it again, I will use actual artichokes and chicken instead of Cornish hen. That would probably work.

Buklbny's Review

lindatiki
February 14, 2009
We loved this and will be making again. I couldn't find jerusalem artichokes (wish I had read the previous review, because my store did have sunchokes), so used potatoes instead. Still great.
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