A dried fruit marinade of prunes, apricots, and capers is the key to these tasty roasted cornish hens topped with herbed brown sugar. One-half of a hen makes an ample portion for most appetites when served with potatoes or rice, a side vegetable, and bread. Plan ahead to marinate the cornish hens overnight. This is quite easy to make, yet quite impressive on the table. Recipe is easily doubled.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 6 large garlic cloves, peeled and finely minced
- 1 Tablespoon dried oregano, crushed
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes, coarsely chopped
- 1/2 cup dried apricots, coarsely chopped
- 1/4 cup capers (plus 1/2 teaspoon of the pickling liquid)
- 2 bay leaves, broken in half
- 4 (about 1 pound each) cornish game hens
- 1/4 cup light brown sugar
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground sage
- Kosher salt and freshly ground black pepper
- 2 Tablespoons chopped Italian parsley, optional
Preparation:
In a bowl or container large enough to hold all the cornish hens, combine garlic, oregano, red wine vinegar, olive oil, prunes, apricots, capers, and bay leaves.
Rinse cornish hens under cold water and pat dry. Add hens to the container with the fruit marinade and toss to coat. Cover and refrigerate 8 hours or overnight.
Preheat oven to 375 F. Line a shallow roasting pan with nonstick foil. Remove cornish hens from refrigerator and let sit at room temperature for 15 to 30 minutes before roasting.
Place cornish hens breast-side up in the roasting pan. Drain the fruit from the marinade, discarding the liquid, and arrange on top of the hens. Whisk together brown sugar, thyme, and sage. Sprinkle brown sugar mix evenly over the cornish hens. Sprinkle with kosher salt and freshly ground black pepper.
Bake fruit cornish hens for about 1 hour. Juices should run clear when thigh is pierced. Tent with foil and let rest for 15 minutes.
To serve, arrange cornish hens on a platter. Drizzle with half of the pan juices. Sprinkle with parsley, if desired. Serve remaining pan juices in a gravy boat at the table.
Yield: 4 to 8 servings
Fruit Cornish Hens Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Rinse cornish hens under cold water and pat dry. Add hens to the container with the fruit marinade and toss to coat. Cover and refrigerate 8 hours or overnight.
Preheat oven to 375 F. Line a shallow roasting pan with nonstick foil. Remove cornish hens from refrigerator and let sit at room temperature for 15 to 30 minutes before roasting.
Place cornish hens breast-side up in the roasting pan. Drain the fruit from the marinade, discarding the liquid, and arrange on top of the hens. Whisk together brown sugar, thyme, and sage. Sprinkle brown sugar mix evenly over the cornish hens. Sprinkle with kosher salt and freshly ground black pepper.
Bake fruit cornish hens for about 1 hour. Juices should run clear when thigh is pierced. Tent with foil and let rest for 15 minutes.
To serve, arrange cornish hens on a platter. Drizzle with half of the pan juices. Sprinkle with parsley, if desired. Serve remaining pan juices in a gravy boat at the table.
Yield: 4 to 8 servings
Fruit Cornish Hens Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
