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  • JRs. Apricot-Port-Balsamic Cornish Game Hens

JRs. Apricot-Port-Balsamic Cornish Game Hens

 jraugie
5
(1) 1 Review
Prep Time
0
min.
Total Time
1
hr.
35
min.
Servings

4 servings

What You Need

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Make It

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  • Preheat the oven to 400 degrees F. Splash just a little olive oil all over hens and rub them all over to make the seasonings stay on. Place the hen halves in an ovenproof baking pan, skin-side up. Sprinkle them on both sides with pepper, garlic powder, and salt and cover them with the bacon slices.
  • Bake for 15 minute, then reduce the oven temperature to 350 degrees F and bake for 20 to 25 minutes or until the skin is crisp. Remove the birds from the oven and take off the bacon and save.
  • Before the hens are done make the sauce: In a medium saucepan, bring the broth to a boil over medium heat, then reduce the heat to a simmer and cook for 10 to 15 minutes, or until the liquid is reduced to about 2 cups.
  • In another saucepan, combine the port and red wine. Bring the liquid to a boil, reduce the heat to medium and cook for 8 to 10 minutes or until the volume is reduced to about 1 cup.
  • Pour the reduced broth into the reduced wine. Stir in the apricots and vinegar. Cook for 8 to 10 minutes or until the sauce is reduced by one-third and is thickened. Season with salt and pepper.
  • To serve, place a Cornish hen half in the center of each serving plate and spoon the sauce over the top.

Notes

I’ll make some Rosemary Rice to go with the hens. Rosemary Rice 1 sprig fresh rosemary 2 cans chicken broth 2 cups long grain rice 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. garlic powder 2 Tbsp. real butter Take the leaves off of the rosemary. In a sauce pan pour in the chicken broth and put the butter in the broth on high heat bring the broth up to a boil. When the broth is boiling pour in the rice rosemary garlic powder salt and pepper stir it around to mix it up. Reduce the heat to [ low ] put a lid on the pan and cook the rice for 25 min. When rice is done crumble the bacon up and put it in the rice mix it all up and serve.

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  • Gary263 |

    Good

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