Roasted Hens with Red Cabbage-Apple Compote

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

2 (1 1/4-pound) cornish hens

1/4 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon vegetable oil

1 tablespoon honey

4 fresh rosemary sprigs

2 tablespoons balsamic vinegar

1/2 cup fat-free, less-sodium chicken broth

1/4 cup apple juice

1 tablespoon minced shallots

1 teaspoon stick margarine or butter

1/4 teaspoon minced fresh rosemary

red cabbage-apple compote

crispy apple chips

Directions:

1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.

By RecipeOfHealth.com