Recipe by Cooking Light November 1998



Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

459 calories; calories from fat 25%; fat 13g; saturated fat 3g; mono fat 4.2g; poly fat 4.3g; protein 29g; carbohydrates 58.1g; fiber 4.6g; cholesterol 82mg; iron 2.7mg; sodium 461mg; calcium 103mg.