Cornish Hens with Port, Maple and Cranberry Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Metro |
Recipe ingredients
- 2-4 Cornish hens
- 2 tsp. (10 mL) dried thyme
- Salt and pepper to taste
- 3 Tbsp. (45 mL) olive oil *
- 4 shallots, minced
- 2/3 cup (160 mL) port
- 2 cups (500 mL) chicken stock *
- 2/3 cup (160 mL) cranberries
- 1/4 cup (60 mL) maple syrup *
- 1/4 tsp. (1 mL) Jamaican pepper
Preparation
Preheat the oven to 500°F/260°C.
Sprinkle dried thyme, salt and pepper over Cornish hens.
In a heavy-bottomed pan, heat olive oil over medium-high heat and brown the Cornish hens on all sides, about 10 minutes. Then place them on a cookie sheet, and bake in the oven for 20 minutes.
In the pan, reserve just 2 Tbsp. (30 mL) of the cooking juice to sauté shallots for 3 minutes.
Deglaze with the port and add chicken stock, cranberries, maple syrup and ground Jamaican pepper. Bring to a boil and let simmer for 12 minutes. Add salt and pepper.
Serve the Cornish hens with snow peas and sauce on the side.
Suggestion
Occasion: Christimas Holidays
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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