Cornish Game Hen with Raspberry Red Wine Sauce
This elegant but easy recipe is the perfect entrée for a romantic dinner. This recipe can be prepared in 45 minutes or less. For each person increase ingredients by ½. This is phenomenally delicious! (Chicken breasts could be used in place of the game hen).
Ingredients:
1 1 1/2- to 1 3/4-pound Cornish game hen, halved
1 teaspoon dried thyme
Non-stick cooking spray
1 tablespoon olive oil
4 shallots, chopped
2 cups canned low-salt chicken broth
2/3 cup dry red wine
2/3 cup frozen raspberries
1 teaspoons (or more) sugar
1/4 teaspoon ground allspice
Directions
Preheat oven to 500°F. Sprinkle hen halves with thyme, salt and pepper. Spray heavy large skillet with non-stick spray, add olive oil and heat over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to baking sheet (do not clean skillet). Place in oven and roast until juices run clear when thigh is pierced, about 20 minutes.
Meanwhile, pour off all but 2 tablespoons fat from skillet. Add shallots and sauté over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, 1 teaspoon sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. Season sauce to taste with salt and pepper; add more sugar, if desired. Serve hen halves with sauce.
Ingredients:
1 1 1/2- to 1 3/4-pound Cornish game hen, halved
1 teaspoon dried thyme
Non-stick cooking spray
1 tablespoon olive oil
4 shallots, chopped
2 cups canned low-salt chicken broth
2/3 cup dry red wine
2/3 cup frozen raspberries
1 teaspoons (or more) sugar
1/4 teaspoon ground allspice
Directions
Preheat oven to 500°F. Sprinkle hen halves with thyme, salt and pepper. Spray heavy large skillet with non-stick spray, add olive oil and heat over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to baking sheet (do not clean skillet). Place in oven and roast until juices run clear when thigh is pierced, about 20 minutes.
Meanwhile, pour off all but 2 tablespoons fat from skillet. Add shallots and sauté over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, 1 teaspoon sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. Season sauce to taste with salt and pepper; add more sugar, if desired. Serve hen halves with sauce.
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posted by Kaye Bailey at 3:06 PM
3 Comments:
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