Be the first to These rock Cornish hens with fruit, sweet potatoes, and Grand Marnier are a quick meal in the pressure cooker.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 1 Tablespoon oil
- 2 rock Cornish hens, about 1-1/4 to 1-1/2 pounds each
- 12 pitted prunes
- 8 dried apricots
- 1/2 small lemon, cut into 6 thin slices
- 1/4 cup finely minced shallots or onions
- 2 stalks celery, finely minced
- 1 Tablespoon finely minced fresh ginger
- 1 cup chicken stock or bouillon
- 1/4 teaspoon salt, or to taste (less if using canned stock or bouillon)
- 1-1/2 pounds (about 4) sweet potatoes, peeled and halved
- 1 Tablespoon grated orange zest
- 1/4 cup Grand Marnier
Preparation:
Heat the oil in the pressure cooker. Brown the rock Cornish hens well on both sides. Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits. Truss the hens and set aside.
In the fat remaining in the cooker, saute the shallots, celery, and ginger for 2 minutes. Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
Place the hens side by side in the sauce. (You may need to put one hen on its side.) Place the sweet potatoes on top.
Lock the lid in place and over high heat bring to high pressure, Adjust the heat to maintain high pressure and cook for 10 minutes. Quick-release the pressure and check for doneness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lid back in place, return to high pressure, and cook for another minute or two.
Transfer the hens to a platter; remove the trussing. Reserve in a warm place. Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes. Serve in a sauce boat, pour over the stuffed hens.
Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, add an additional cup of stock. Cook the hens in a steaming basket to raise them partially above the liquid. Before adding the orange zest and Grand Marnier, reduce the sauce by half and continue as directed.
Yield: 2 to 4 servings
Recipe Source: Cooking Under Pressure by Lorna Sass (William Morrow)
Reprinted with permission.
In the fat remaining in the cooker, saute the shallots, celery, and ginger for 2 minutes. Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
Place the hens side by side in the sauce. (You may need to put one hen on its side.) Place the sweet potatoes on top.
Lock the lid in place and over high heat bring to high pressure, Adjust the heat to maintain high pressure and cook for 10 minutes. Quick-release the pressure and check for doneness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lid back in place, return to high pressure, and cook for another minute or two.
Transfer the hens to a platter; remove the trussing. Reserve in a warm place. Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes. Serve in a sauce boat, pour over the stuffed hens.
Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, add an additional cup of stock. Cook the hens in a steaming basket to raise them partially above the liquid. Before adding the orange zest and Grand Marnier, reduce the sauce by half and continue as directed.
Yield: 2 to 4 servings
Recipe Source: Cooking Under Pressure by Lorna Sass (William Morrow)
Reprinted with permission.
