Roasted Cornish Hens and Jerusalem Artichokes in Tomato-Olive Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Jerusalem artichokes are knobby, brown-skinned tubers with a crunchy texture and a slightly nutty flavor. If you prefer, potatoes can be substituted. Ingredients:
2 (1 1/2-pound) cornish hens |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1 pound jerusalem artichokes, peeled and cut into 1-inch pieces |
10 large shallots, peeled and halved |
1 teaspoon olive oil |
4 medium tomatoes, cut into 1-inch pieces (about 1 3/4 pounds) |
1/4 cup sliced green olives, drained |
1 tablespoon red wine vinegar |
Directions:
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.
2. Preheat oven to 475°.
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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