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Game Hens In Cognac Sauce

Chicken.Maximus's picture
  Cornish game hens 2 , split in half
  Salt To Taste
  Freshly ground pepper To Taste
  Butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Oil 1 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Rosemary sprigs/1/2 teaspoon dried rosemary 2 Small
  Cooked wild rice/Herb rice 1 Cup (16 tbs)
  Cognac 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)

Season hens with salt and pepper.
Melt butter with oil in heavy large skillet over medium-high heat until hot but not smoking.
Add hens and brown well on all sides.
Add mushrooms and rosemary.
Reduce heat to low, cover and cook until hens are tender, about 20 minutes.
Spread freshly cooked rice on heated platter.
Warm Cognac in small saucepan over low heat.
Sprinkle Cognac over hens and ignite, shaking pan gently until flame subsides.
Set hens over rice.
Add cream to skillet and cook gently about 5 minutes, whisking often.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2227 Calories from Fat 1505

% Daily Value*

Total Fat 168 g259.2%

Saturated Fat 76.2 g380.8%

Trans Fat 0 g

Cholesterol 769.5 mg256.5%

Sodium 737.6 mg30.7%

Total Carbohydrates 53 g17.7%

Dietary Fiber 9.3 g37.4%

Sugars 10.5 g

Protein 96 g191.9%

Vitamin A 40.8% Vitamin C 13.7%

Calcium 15.6% Iron 30.2%

*Based on a 2000 Calorie diet

Game Hens In Cognac Sauce Recipe