(Cornish hens are baked in a jacket of bacon, then sauced with a blend of port wine, red wine, balsamic vinegar, and apricots. This updated Irish dish makes an elegant meal for guests served with Carrot and Turnip Puree. (Far be it from me to dispute the author's instructions, but I would eat that bacon rather than toss it out!)
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 2 Cornish game hens, washed, patted dry, split down the center
- Freshly ground black pepper to taste
- 8 slices bacon
- .
- Sauce:
- 4 cups homemade chicken stock or canned reduced-sodium chicken broth
- 1/2 cup port wine
- 1 cup dry red wine
- 2/3 cup dried apricots, finely chopped
- 1 Tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
Preparation:
Preheat the oven to 400 degrees F.
Place the Cornish hens halves in an ovenproof baking pan, skin-side up. Sprinkle them with pepper and cover them with the bacon slices.
Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake for 20 to 25 minutes or until the skin is crisp. Remove the birds from the oven and discard the bacon.
Meanwhile, to make the sauce: In a medium saucepan, bring the stock or broth to a boil over medium heat, then reduce the heat to a simmer and cook for 10 to 15 minutes, or until the liquid is reduced to about 1 cup.
In another saucepan, combine the port and red wine. Bring the liquid to a boil, reduce the heat to medium and cook for 8 to 10 minutes or until the volume is reduced to about 1/2 cup.
Pour the reduced stock or broth into the reduced wine. Stir in the apricots and balsamic vinegar. Cook for 8 to 10 minutes or until the sauce is reduced by one-third and is thickened. Season with salt and pepper.
To serve, place a Cornish hen half in the center of each serving plate and spoon the sauce over the top. Serve this with a side dish of Carrot and Turnip Puree.
Yield: 4 servings
• Carrot and Turnip Puree Recipe
Recipe Source: The New Irish Table: 70 Contemporary Recipes by Margaret M. Johnson (Chronicle Books)
Reprinted with permission.
Place the Cornish hens halves in an ovenproof baking pan, skin-side up. Sprinkle them with pepper and cover them with the bacon slices.
Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake for 20 to 25 minutes or until the skin is crisp. Remove the birds from the oven and discard the bacon.
Meanwhile, to make the sauce: In a medium saucepan, bring the stock or broth to a boil over medium heat, then reduce the heat to a simmer and cook for 10 to 15 minutes, or until the liquid is reduced to about 1 cup.
In another saucepan, combine the port and red wine. Bring the liquid to a boil, reduce the heat to medium and cook for 8 to 10 minutes or until the volume is reduced to about 1/2 cup.
Pour the reduced stock or broth into the reduced wine. Stir in the apricots and balsamic vinegar. Cook for 8 to 10 minutes or until the sauce is reduced by one-third and is thickened. Season with salt and pepper.
To serve, place a Cornish hen half in the center of each serving plate and spoon the sauce over the top. Serve this with a side dish of Carrot and Turnip Puree.
Yield: 4 servings
• Carrot and Turnip Puree Recipe
Recipe Source: The New Irish Table: 70 Contemporary Recipes by Margaret M. Johnson (Chronicle Books)
Reprinted with permission.
