Pan-Roasted Cornish Hens
- Gluten free
- Lactose free
- Peanut free
- Low carb
If you prefer, you can replace the Cornish hens with four bone-in chicken breasts.
Ingredients
- 2 Cornish hens
- 4 cloves garlic, sliced
- 1 cup (250 mL) dry white wine
- 1 tbsp (15 mL) tomato paste
- 1-1/4 tsp (6 mL) Spanish smoked paprika or sweet paprika
- Salt and extra-virgin olive oil
Preparation
Using kitchen shears, remove backbone from hens; flatten hens, skin side down on cutting surface, and cut through centre of breast to halve. Sprinkle with 3/4 tsp (4 mL) salt.
In large ovenproof skillet, heat 2 tbsp (30 mL) oil over medium heat; fry garlic until golden, 2 to 3 minutes. Using slotted spoon, transfer to paper towel-lined plate; set aside. Increase heat to medium-high; brown hens, skin side down, for 5 minutes. Flip hens over. Pour wine into skillet; roast in 425°F (220°C) oven until juices run clear when thickest part of thigh is pierced, about 20 minutes. Transfer to warm platter. Return skillet to stove top; stir in tomato paste. Boil until juices are reduced to about 3/4 cup (175 mL). Reduce heat to medium; stir in paprika and cook, stirring, until sauce is thickened, 4 to 5 minutes. Spoon over hens; sprinkle with fried garlic.
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