GLAZED CORNISH HEN WITH RICE PILAF
This easy but elegant entree makes a lovely centerpiece for a romantic Valentine's Day dinner. The peach-mustard glaze adds a sweet tang to the moist, tender poultry, which is perched on a mound of mildly seasoned pilaf. It's bound to draw praise from your sweetheart!
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook the long grain and wild rice according to package directions; drain. In a large bowl, combine the apple, white wine or apple juice, almonds, salt, poultry seasoning, curry powder and rice; set aside. , In a small saucepan, combine the preserves, mustard, horseradish and tarragon. Cook and stir over medium heat until preserves are melted. , Carefully loosen skin around hen breast, thighs and drumsticks. Set aside 1/4 cup glaze; spoon remaining glaze under skin., Place the rice mixture in two mounds in an 11x7-in. baking dish coated with cooking spray; arrange hen halves skin side up over rice. , Bake, uncovered, at 400° for 45-55 minutes or until meat juices run clear. Let stand for 10 minutes. Remove and discard skin before serving. Warm reserved glaze; brush over hen halves.
Nutrition Facts : Calories 516 calories, Fat 8g fat (1g saturated fat), Cholesterol 121mg cholesterol, Sodium 558mg sodium, Carbohydrate 71g carbohydrate (28g sugars, Fiber 2g fiber), Protein 33g protein.
CORNISH HENS
Steps:
- Preheat the oven to 425 degrees F.
- Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- Pack the cavities of the hens with the cornbread stuffing.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
- Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
- Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
- Yield: 2 servings
CORNISH HENS WITH RICE PILAF
A recipe we've enjoyed for years. All you need is a salad and you've got a great meal. Note that one bird serves two people. We are old dudes, so if you have younger, heartier appetites you may want to adjust the recipe accordingly----both the hens and the pilaf.
Provided by northpointer2
Categories One Dish Meal
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Saute onion and garlic in olive oil until soft, about 3-4 minutes. Add chicken broth, rice, bay leaf, salt, pepper and thyme. Cover and simmer for 20 minutes. Remove bay leaf and stir in tomato and green beans. Spread in bottom of greased 8 x 8" baking dish. Top with hens. Pour brandy over hens and sprinkle with poultry seasoning, salt and pepper. Bake, uncovered for 50-60 minutes or until hens are cooked through and skin is browned. If rice gets too dry add a bit of chicken broth.
KASHA PILAF
Serve this pilaf with braised veal shanks.
Provided by Melissa Clark
Categories grains and rice, side dish
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes.
- Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring. Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes. Fluff with a fork before serving.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
CORNISH HENS WITH KASHA PILAF
Steps:
- Preheat oven to 425 degrees. place a roasting pan in it. Melt 2 tablespoons butter in a skillet over medium heat. Add onions, cook 10 to 12 minutes; add mushrooms, cook until tender. Add kasha and 2 cups stock. Cook until kasha is tender, about 20 minutes. Set aside. Melt 1 1/2 tablespoons butter in a cast-iron skillet over medium-high heat. Flour hens and cook, skin side down, with backbones, until golden brown, 6 to 8 minutes. Turn, and cook 3 to 5 more minutes. Transfer hens to roasting pan; roast for about 20 minutes. Pour grease from skillet. Over high heat, add wine, and use a wooden spoon to scrape up brown bits. Lower heat, add remaining stock, and cook until reduced by a third, 5 minutes. Stir in remaining butter. Stir cooked pasta and parsley into kasha. Season, and heat through. Serve hens over kasha pilaf, and spoon sauce over hens.
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