Roasted Cornish Hens and Jerusalem Artichokes in Tomato-Olive Sauce
Jerusalem artichokes are knobby, brown-skinned tubers with a crunchy texture and a slightly nutty flavor. If you prefer, potatoes can be substituted.
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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lindatiki's Review
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
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.
dseligman's Review