Cornish Hen With Tart Cherry Sauce Recipes

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CORNISH HEN WITH TART CHERRY SAUCE



Cornish Hen with Tart Cherry Sauce image

This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.

Provided by Slim Cooker

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h50m

Yield 4

Number Of Ingredients 15

1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon dried rosemary
⅛ teaspoon paprika
5 tablespoons unsalted butter, melted
2 Cornish game hens
½ cup white wine
1 (15 ounce) can tart cherries, drained
1 ½ cups red wine
¼ cup pulp-free orange juice
1 tablespoon packed brown sugar
2 tablespoons unsalted butter
1 tablespoon all-purpose flour, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
  • Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g

CORNISH HEN WITH TART CHERRY SAUCE



Cornish Hen with Tart Cherry Sauce image

This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.

Provided by Slim Cooker

Categories     Cornish Hens

Time 1h50m

Yield 4

Number Of Ingredients 15

1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon dried rosemary
⅛ teaspoon paprika
5 tablespoons unsalted butter, melted
2 Cornish game hens
½ cup white wine
1 (15 ounce) can tart cherries, drained
1 ½ cups red wine
¼ cup pulp-free orange juice
1 tablespoon packed brown sugar
2 tablespoons unsalted butter
1 tablespoon all-purpose flour, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
  • Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g

CORNISH GAME HENS WITH PORT CHERRY SAUCE



Cornish Game Hens With Port Cherry Sauce image

Very tasty dish. Not difficult to make but nice enough for a special occasion or dinner party. Serve with mashed potatoes, grits, polenta or rice to soak up the delicious sauce. You could substitute any dried fruit (cranberries, apricots, etc) for the dried cherries. Use a complimentary fruit preserve accordingly.

Provided by CFRP3473

Categories     Poultry

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

4 Cornish hens
3/4 cup port wine
1 cup chicken broth
1/4 cup raspberry preserves or 1/4 cup raspberry jam
1/3 cup dried cherries
salt and pepper
dried thyme
3 tablespoons cornstarch, mixed with
water, to form paste

Steps:

  • Preheat oven to 400°F.
  • Rinse hens thoroughly and cut in half along the breastbone. Place halves, skin side up, in a shallow baking dish coated with cooking spray. Season with salt, pepper and dried thyme.
  • Place in oven and roast for approximately 40 minutes to an hour, until skin is nicely browned. For extra color, brush with melted better during last 15 minutes.
  • In a medium saucepan, combine port, chicken broth, cornstarch mixture, raspberry preserves, and dried cherries.
  • When hens are done cooking, remove from oven and let them rest on counter. Add pan drippings to the port mixture. Bring to a boil and simmer until desired consistency is reached. Add more preserves if the sauce is too tart. (The sauce can actually be made/reduced ahead of time - just reheat when pan drippings are added). Add more water or chicken broth if the sauce is too thick. Season with salt and pepper if needed.
  • Serve with sauce spooned over hens.

Nutrition Facts : Calories 218.1, Fat 4.2, SaturatedFat 1.1, Cholesterol 108.8, Sodium 182.1, Carbohydrate 12.8, Fiber 0.1, Sugar 6.7, Protein 24.6

ROASTED CORNISH HENS WITH DRIED CHERRY STUFFING



Roasted Cornish Hens With Dried Cherry Stuffing image

Make and share this Roasted Cornish Hens With Dried Cherry Stuffing recipe from Food.com.

Provided by senseicheryl

Categories     Chicken

Time 55m

Yield 4 pieces of Hen, 4 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons olive oil
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup dried sour cherries
1/2 teaspoon dried sage
1/2 cup low sodium chicken broth
4 slices white bread, cut into 1/2-inch cubes
1 dash salt, to taste
1 dash fresh ground black pepper, to taste
2 Cornish hens, split in half

Steps:

  • Preheat the oven to 400°F
  • In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the dried cherries, sage and broth and cook for 2 more minutes. Stir in the cubed bread, salt and pepper and set aside.
  • Season the Cornish hen halves with salt and pepper.
  • Spray a baking sheet with nonstick cooking spray. Form the stuffing into 4 mounds on the baking sheet. Place 1/2 of a Cornish hen on top of each mound of stuffing. Roast the hens for 45 minutes or until thoroughly cooked.
  • When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes before serving.

CORNISH HEN WITH CHERRY-HAZELNUT WINE SAUCE



Cornish Hen with Cherry-Hazelnut Wine Sauce image

Provided by Joe Yonan

Categories     Sauce     Wine     Side     Cherry     Raw     Hazelnut

Number Of Ingredients 9

2 tablespoons raw hazelnuts
1 Cornish hen or other small hen (about 3/4 pound)
1/4 teaspoon kosher or coarse sea salt
1/2 teaspoon ground allspice
1 tablespoon fat-free Greek-style yogurt
1 teaspoon extra-virgin olive oil
3 tablespoons Mulled Wine Syrup (page 7) made with red wine (or substitute 1/2 cup Pinot Noir or other fruity red wine plus 1/2 teaspoon sugar, or more to taste)
2 to 3 tablespoons dried cherries, preferably unsweetened
Freshly ground black pepper

Steps:

  • Toast the hazelnuts in a small, dry skillet over medium-high heat, stirring constantly, until they are lightly browned and begin to smell toasty, 4 to 5 minutes. Watch carefully; nuts can burn quickly. Transfer to the folds of a clean dish towel to remove the skins while the nuts are still warm, then discard the skins and let the nuts cool. Coarsely chop the nuts.
  • Using poultry shears or a very sharp knife, cut along each side of the hen's backbone and remove it. Turn the hen over on your cutting board, splay it out butterfly-style, and press on the breastbone to break it. Sprinkle it with salt and allspice then rub the yogurt all over it.
  • Heat the olive oil in a large nonstick skillet over medium-high heat until it starts to shimmer. Place the hen, meat side down, in the skillet and weight it down with a smaller skillet with a large can of tomatoes or other heavy object on top. (Or, do as I do, and use a heavy cast-iron bacon press, made for just this kind of thing.)
  • Let the hen cook until the yogurt has formed a dark brown crust on the meat side, 5 to 10 minutes. Lift off the weight assembly, and use tongs to turn the hen over onto the bone side. Return the weights and cook until an internal thermometer inserted into the thickest part of the thigh and the breast reads at least 165°F, another 5 to 6 minutes. Transfer to a plate and loosely cover with aluminum foil while you make the sauce.
  • Pour the wine syrup into the skillet and use a spatula to scrape up any browned bits from the bottom of the pan. Add the dried cherries and hazelnuts, stir to combine, and season with salt and pepper to taste. (If you're using wine instead of the syrup, pour it in, scrape up the browned bits from the pan, add the dried cherries and hazelnuts, then let the wine bubble and reduce by about half. Add the sugar to taste and continue reducing the sauce until it is thick and sticky, then season with salt and pepper to taste.)
  • Remove the sauce from the heat, spoon the sauce over the hen, and eat.

CORNISH HEN WITH TART CHERRY SAUCE



Cornish Hen with Tart Cherry Sauce image

This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.

Provided by Slim Cooker

Categories     Cornish Hens

Time 1h50m

Yield 4

Number Of Ingredients 15

1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon dried rosemary
⅛ teaspoon paprika
5 tablespoons unsalted butter, melted
2 Cornish game hens
½ cup white wine
1 (15 ounce) can tart cherries, drained
1 ½ cups red wine
¼ cup pulp-free orange juice
1 tablespoon packed brown sugar
2 tablespoons unsalted butter
1 tablespoon all-purpose flour, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
  • Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g

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