Cornish Hen for Two with Cranberry-Thyme Sauce
A meal for lovebirds
Sometimes, preparing a little holiday feast for two is just the ticket - maybe your whole family is stranded in Chicago due to a freaky snowstorm (don't laugh - the forecast looks iffy), or you and your lucky love bunny are simply planning a cozy Thanksgiving this year.
This recipe is fairly easy and delicious...enjoy.
Cornish Hen for Two with Cranberry -Thyme Sauce
adapted from Bon Appetit, December 2007
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adapted from Bon Appetit, December 2007
3 tablespoons butter, divided
1 tablespoon golden brown sugar
3 teaspoons chopped fresh thyme, divided
1 1 1/2- to 1 3/4-pound Cornish game hen, halved, backbone removed, rinsed, patted dry
1/2 tablespoon all purpose flour
3/4 cup chicken broth
1/2 cup orange juice
1/3 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup dried sweetened cranberries
Preheat oven to 450°F. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl. Pat hen halves dry with a paper towel and sprinkle liberally with salt and pepper.
Spread skin of each with half of butter mixture. Heat a large nonstick skillet over medium-high heat. Add hen halves, skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to a small rimmed baking sheet. Reserve skillet (pan juices will be dark).
Roast hen halves until cooked through and juices run clear when pierced with a fork, about 20 minutes.
Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoon flour in a small bowl. Add broth, orange juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet.
Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats a spoon, stirring often, about 2 minutes. Season with salt and pepper.
Transfer hen halves to plates. Spoon the sauce over and serve.
1 tablespoon golden brown sugar
3 teaspoons chopped fresh thyme, divided
1 1 1/2- to 1 3/4-pound Cornish game hen, halved, backbone removed, rinsed, patted dry
1/2 tablespoon all purpose flour
3/4 cup chicken broth
1/2 cup orange juice
1/3 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup dried sweetened cranberries
Preheat oven to 450°F. Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl. Pat hen halves dry with a paper towel and sprinkle liberally with salt and pepper.
Spread skin of each with half of butter mixture. Heat a large nonstick skillet over medium-high heat. Add hen halves, skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to a small rimmed baking sheet. Reserve skillet (pan juices will be dark).
Roast hen halves until cooked through and juices run clear when pierced with a fork, about 20 minutes.
Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoon flour in a small bowl. Add broth, orange juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet.
Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats a spoon, stirring often, about 2 minutes. Season with salt and pepper.
Transfer hen halves to plates. Spoon the sauce over and serve.
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4 comments:
Oooh, I was thinking of making this for my boyfriend and myself on New Year's (since for the first time ever we are having a more low-key NYE...). Looks like it's a winner!
Love bunny, eh?
If you weren't such a carnivore, those cranberries would taste sweeter.
TLR
Tasty looking birds Karen! Nice photo too!!
I always think of cornish hens as romantic too, isn't that funny? This reminds me of a recipe I did for Cooking Light last year--crisp cornish hens with spiced cranberry-honey glaze. There's just something about cranberries that are so "the holidays are here!"
Cheers,
swirlingnotions
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