Cornish Hen German Style Recipes

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CORNISH HEN - GERMAN STYLE



CORNISH HEN - GERMAN STYLE image

Categories     Chicken

Yield two

Number Of Ingredients 6

Small hen, halved
lemon
3T bread crumbs
11/4 T Parmasean (sp?) cheese
1/4 t ground ginger
salt and pepper

Steps:

  • Sprinkle hen with 1/2 lemon's juice Combine dry ingredients in paper bag - coat hen Roast, skin side up, 350 degrees 45- 50 minutes

GERMAN STYLE HENS



German Style Hens image

So easy, you can have hens on a week night! This recipe came from the first cookbook I ever owned - about 1974.

Provided by KeyWee

Categories     Poultry

Time 55m

Yield 2 serving(s)

Number Of Ingredients 6

1 Cornish hen (split lengthwise)
3 tablespoons lemon juice
3 tablespoons breadcrumbs (seasoned)
2 tablespoons parmesan cheese (grated)
1/4 teaspoon dried ginger
seasoning salt (I use Morton's Nature's Seasonings)

Steps:

  • Sprinkle hen halves with lemon juice.
  • Place all remaining ingredients in a plastic bag& shake to combine.
  • Place hen halves in bag, one at a time, and shake to coat.
  • Place hen halves, cut side down, in a 13x9 baking dish.
  • Bake at 350 degrees for 45 minutes.

CORNISH HENS PROVENCAL STYLE



Cornish Hens Provencal Style image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 Cornish hens, 1 1/2 pounds each, cut into 8 pieces
Salt and freshly ground pepper to taste
1 cup chopped onions
2 leeks, cut into small cubes, about 1 1/2 cups
1 tablespoon finely chopped garlic
2 cups skinless ripe plum tomatoes, cut into 1/2-inch cubes
24 small green olives stuffed with pimentos
4 sprigs fresh thyme or 1 teaspoon dried
1/2 cup dry white wine like Chardonnay
1 cup fresh or canned chicken broth
1 bay leaf
1 teaspoon saffron threads or turmeric
Tabasco sauce to taste
4 tablespoons chopped basil

Steps:

  • Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in one layer. Sprinkle the pieces with salt and pepper. When the oil becomes hot, add the pieces, skin side down. Cook over medium-high heat until lightly browned, about 5 minutes. Turn and cook 5 minutes more.
  • Add the onions, leeks and garlic, and cook, stirring, until wilted, about 2 minutes. Add the tomatoes, olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper. Stir and scrape the bottom of the skillet to dissolve any brown particles on the bottom. Cover closely, and simmer 10 minutes.
  • Remove the thyme sprigs and bay leaf. If there is too much liquid, reduce the sauce a bit. Sprinkle with basil and serve.

Nutrition Facts : @context http, Calories 596, UnsaturatedFat 26 grams, Carbohydrate 17 grams, Fat 39 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 1450 milligrams, Sugar 6 grams

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