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Cornish Hens with Port, Maple and Cranberry Sauce https://www.metro.ca/userfiles/image/recipes/poulet-cornouailles-porto-erable-canneberges-1887.jpg PT20M PT45M PT1H05M
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.
4
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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) port 2 cups (500 mL) chicken broth 2/3 cup (170 mL) cranberries 1/4 cup (60 mL) maple syrup 1/4 tsp. (1 mL) jamaican pepper
Cornish Hens with Port, Maple and Cranberry Sauce

Cornish Hens with Port, Maple and Cranberry Sauce

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  • Gluten-free
  • Lactose-free
4
Cornish Hens with Port, Maple and Cranberry Sauce
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2-4
    Cornish hens
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    750 g SELECTED VARIETIES

  • 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)
    port
  • 2 cups
    (500 mL)
    chicken broth
  • 2/3 cup
    (170 mL)
    cranberries
  • 1/4 cup
    (60 mL)
    maple syrup
  • 1/4 tsp.
    (1 mL)
    jamaican pepper
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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