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Gallery Cornish Game Hens with Apricot Sauce Recipe Summary prep: 25 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 3 Cornish game hens (about 1 1/2 pounds each), patted dry 2 tablespoons olive oil 1 teaspoon dried thyme Coarse salt and ground pepper 1 medium onion, chopped 3 garlic cloves, minced 2/3 cup dry white wine 1 can (14.5 ounces) reduced-sodium chicken broth 1/2 cup heavy cream 1/4 cup honey 1/4 cup fresh lemon juice (from 2 lemons) 1/4 cup chopped dried apricots 1 1/2 cups couscous
Gallery Cornish Game Hens with Apricot Sauce
Recipe Summary prep: 25 mins total: 1 hr Servings: 6
Gallery
Cornish Game Hens with Apricot Sauce
Cornish Game Hens with Apricot Sauce
Cornish Game Hens with Apricot Sauce
Recipe Summary prep: 25 mins total: 1 hr Servings: 6
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 6
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 3 Cornish game hens (about 1 1/2 pounds each), patted dry 2 tablespoons olive oil 1 teaspoon dried thyme Coarse salt and ground pepper 1 medium onion, chopped 3 garlic cloves, minced 2/3 cup dry white wine 1 can (14.5 ounces) reduced-sodium chicken broth 1/2 cup heavy cream 1/4 cup honey 1/4 cup fresh lemon juice (from 2 lemons) 1/4 cup chopped dried apricots 1 1/2 cups couscous
Directions
Preheat oven to 450. Using kitchen twine, tie hens legs together; tuck wing tips underneath. Rub hens with a total of 1 tablespoon oil and 3/4 teaspoon thyme. Season with salt and pepper. Place hens, breast side up, on a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165, 35 to 40 minutes. Transfer to a platter. Cover loosely with aluminum foil; let rest 5 to 10 minutes.
While hens are roasting, make sauce: In a large skillet with a lid, heat remaining oil over medium; add onion and garlic, and cook until soft, 3 to 5 minutes. Add wine, and simmer until reduced by half, 3 to 5 minutes. Add broth, cream, honey, lemon juice, and apricots; raise heat to high, and boil until mixture (including solids) is reduced to 2 cups, 12 to 15 minutes. Pour through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Return sauce to skillet; season with salt and pepper. Cover and keep warm.
Meanwhile, prepare couscous according to package instructions. Add remaining thyme, and season with salt and pepper; fluff with a fork. Halve hens; serve with couscous and sauce.
Reviews
Add Rating & Review 20 Ratings 5 star values: 2 4 star values: 0 3 star values: 12 2 star values: 6 1 star values: 0
Reviews
Add Rating & Review 20 Ratings 5 star values: 2 4 star values: 0 3 star values: 12 2 star values: 6 1 star values: 0
Add Rating & Review
20 Ratings 5 star values: 2 4 star values: 0 3 star values: 12 2 star values: 6 1 star values: 0
20 Ratings 5 star values: 2 4 star values: 0 3 star values: 12 2 star values: 6 1 star values: 0
20 Ratings 5 star values: 2 4 star values: 0 3 star values: 12 2 star values: 6 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 12 2 star values: 6 1 star values: 0
All Reviews for Cornish Game Hens with Apricot Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cornish Game Hens with Apricot Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
