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Apple Rosemary-Thyme Cornish Game Hens

Herbal.Kitchen's picture
This is one of my favorite holiday dishes. The herbs and apple marry perfectly with the shallot and white wine, creating a savory wine-infused apple to complement the herbs, lemon and garlic-crusted hens. It's rich, delicious and full of healthy ingredients. No one will believe this entire recipe contains only a teaspoon of added olive oil! Enjoy!
Ingredients
  Cornish game hens 44 Ounce (2 Hens, 20 - 22 Ounce Each)
  Fresh rosemary sprig 3
  Fresh thyme sprig 3
  Garlic 8 Clove (40 gm)
  Olive oil 1 Teaspoon
  Lemon 1
  Sea salt 1⁄4 Teaspoon
  Black pepper To Taste
  Apple 1 , cut into 1/4-inch slices
  Shallot 1 Large, sliced
  White wine 1⁄2 Cup (8 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Dijon mustard 1⁄2 Teaspoon
  Fresh rosemary sprigs 2 (For Garnish)
  Fresh thyme sprigs 2 (For Garnish)
Directions

Preheat oven to 400° F.
Rinse hens and pat dry. Set hens aside.
Remove leaves from one sprig rosemary and one sprig thyme, and roughly chop leaves. In a small bowl, combine chopped rosemary and thyme leaves, two cloves chopped garlic, one teaspoon olive oil, juice of 1/4 lemon, 1/4 teaspoon sea salt and black pepper to taste.
Place hens in medium-sized roasting pan, and coat with herb and garlic mixture.
Stuff each hen with one apple slice, one shallot slice, 1/8 lemon and one sprig each of thyme and rosemary. Place the remaining 6 garlic cloves (leave whole), apple slices and shallot slices around hens in roasting pan. Roast for 25 minutes.
In a small bowl, combine 1/2 cup white wine, 1/2 cup chicken broth, and juice of 1/2 lemon. Add mixture to roasting pan after hens have roasted for 25 minutes. Roast at least another 25 minutes or until hens are golden brown and juices from hens run clear.
Arrange cooked apple slices on serving tray, placing hens on top of the slices. Cover tray to keep hens warm.
Transfer remaining ingredients from roasting pan into sauce pan. Add Dijon mustard to sauce pan and simmer while stirring until sauce starts to reduce, about 10 minutes. Spoon sauce on top of hens. Garnish with rosemary sprigs and scattered thyme leaves. Serve immediately.

About Christianne Klein:
Christianne Klein is an Edward R. Murrow award-winning journalist, author, television host and former national news anchor for ABC News. She has appeared on numerous television programs, cooking her favorite healthy recipes, and also worked alongside Chef Emeril Lagasse on an episode of his show "Emeril Green". Known for growing and cooking with her own fresh herbs, Christianne has compiled her favorite recipes, information and beauty tips into one amazing cookbook, Christianne's Herbal Kitchen: Fresh Herb Recipes for Body and Soul. Christianne is the founder of Truth Fairy TV, a website devoted to health, beauty and inspiration.
For more information or to order a copy of Christianne's Herbal Kitchen, go to TheHerbCookbook.com.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
2

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