Cornish Hens with Fines Herbes Sauce
- Low fat
- Low carb
Ingredients
- 2 Cornish hens (poussins), or 4 bone-in skin-on chicken breasts
- 1 cup (250 mL) chicken stock
- 1/3 cup (75 mL) dry white wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) white or black pepper
- 2 tbsp (30 mL) butter
- 3 tbsp (45 mL) minced shallots
- 1 tbsp (15 mL) all-purpose flour
- 1/4 cup (60 mL) whipping cream
- 3 tbsp (45 mL) each finely chopped parsley or chervil
- 2 tbsp (30 mL) finely chopped chives
- 2 tsp (10 mL) finely chopped fresh tarragon
- 1 tbsp (15 mL) (approx) butter, melted
Preparation
With kitchen shears, cut backbone out of hens, then snip each hen in half through breastbone.
In skillet, bring stock, wine, thyme, bay leaf, salt, pepper and 1 cup/250 mL water to boil; add hens, skin side up. Cover and reduce heat to low; poach until no longer pink in thickest part, 18 to 25 minutes (or 12 to 15 minutes for chicken breasts).
Transfer, skin side up, to baking sheet; keep warm. Increase heat under skillet to high; boil until cooking liquid is reduced to 1 cup/250 mL. Strain into bowl through fine sieve, then skim off fat; set aside.
In saucepan, melt butter over medium heat; add shallots and fry until softened, 2 to 3 minutes. Sprinkle in flour; fry, stirring, for 1 minute. Stir in reserved cooking liquid and bring to boil; reduce heat and simmer for 3 minutes. Stir in cream; bring to boil. Stir in parsley, chervil, chives and tarragon.
Meanwhile, brush melted butter over hens; broil on high until golden, 3 to 5 minutes. Plate and spoon sauce over top.
Makes 4 servings.
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