Cornish Game Hens With Grapes in Vermouth |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the *Best Ever Chicken* cookbook edited by Linda Fraser - Per the intro, This is a rather special dish that is ideal to serve when entertaining. Boy, do I ever agree w/that & this is such an easy fix too! *Enjoy* ! Ingredients:
4 cornish hens (about 1 lb ea, washed & patted dry) |
4 tablespoons butter (softened) |
2 shallots (chopped) |
4 tablespoons fresh parsley (chopped) |
8 ounces grapes (seedless & halved, light green or a light color mix preferred) |
2/3 cup vermouth (white) |
1 teaspoon cornstarch |
4 tablespoons double cream (heavy cream) |
2 tablespoons pine nuts (toasted) |
salt and black pepper (to taste pref) |
watercress leaf (optional garnish) (optional) |
Directions:
1. Preheat oven to 400°F.
2. Using a soft pastry brush, spread the soft butter all over the outside surface of hens & then put a hazelnut size piece in the cavity of ea hen. Mix shallots & parsley together & place 1/4 of the mixture in the cavity of ea hen.
3. Put the hens side-by-side in a roasting pan & roast for 40-50 min or till the juices run clear when the thickest part of the flesh is pierced w/a skewer. When cooked, transfer the hens to a warmed serving platter, cover & keep warm.
4. Skim most of the fat from the roasting pan, then add the grapes & vermouth. Place the pan directly over a low-heat for a few min to warm & slightly soften the grapes.
5. Using a slotted spoon, lift the grapes out of the roasting pan, scatter them around the hens on the platter & cover again.
6. Stir cornstarch into the cream & add to the pan juices. Cook gently (stirring) for a few min till the sauce thickens. Season w/salt & pepper to taste pref.
7. Pour sauce around hens, sprinkle w/toasted pine nuts & garnish w/watercress sprigs, if using. Serve immediately.
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