Cornish Hens with Port, Maple and Cranberry Sauce

Cornish Hens with Port, Maple and Cranberry Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • 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
    (170 mL)


  • 2 cups
    (500 mL)

    chicken broth

  • 2/3 cup
    (170 mL)


  • 1/4 cup
    (60 mL)

    maple syrup

  • 1/4 tsp.
    (1 mL)

    jamaican pepper


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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