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Cornish Game Hens With Wild Rice Apple

Healthycooking's picture
Ingredients
  Unsalted margarine 1 Tablespoon
  Yellow onion 1 Large, chopped
  Stalk celery 1 Large, chopped
  Apple 1 Large, peeled, cored, and chopped
  Dried marjoram 1⁄2 Teaspoon, crumbled
  Dried sage 1⁄2 Teaspoon, crumbled
  Black pepper 1⁄4 Teaspoon
  Long grain and wild rice mixture 3⁄4 Cup (12 tbs) (Cooked By Package Directions But With Seasoning Packet Omitted)
  Low sodium chicken broth 3⁄4 Cup (12 tbs)
  Apple cider 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Cornish hens 2 , skinned
  Cornstarch 2 Teaspoon, blended
  Low fat plain yogurt 1⁄4 Cup (4 tbs)
Directions

Preheat the oven to 375°F.
Melt the margarine in a heavy 4 quart Dutch oven over moderate heat.
Add the onion, celery, apple, sage, marjoram, and pepper.
Cover and cook, stirring occasionally, until soft about 5 minutes.
Transfer half the mixture to a bowl and stir the cooked rice into it; cool.
Add the chicken broth, cider, and wine to the remaining mixture in the Dutch oven and simmer over low heat for 1 minute.
Stuff the hens with the rice mixture, then truss them and place in the Dutch oven.
Baste them with some of the liquid, cover, and place in the oven; cook for 30 to 35 minutes or until fork tender.
Transfer the hens to a heated platter and keep warm.
Bring the vegetables in the Dutch oven to a simmer over moderate heat, and whisk in the cornstarch yogurt mixture.
Stir for 1 to 2 minutes or until slightly thickened (do not boil or the sauce will curdle).
Remove from the heat.
Halve the hens and smother with the sauce.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Healthy

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