Wine Braised Cornish Hen
Submitted by Bing101
Cornish hen braised in burgundy wine with fresh raspberries, rosemary, thyme, and garlic, then finished under the broiler for crispy edges. An elegant dinner for one or a romantic meal for two.
YIELD
1 henPREP
25 minCOOK
1 hrsREADY
1 hrsThere’s something deeply satisfying about cooking for one (or two) without scaling down your standards.
This Cornish hen gets split in half, skinned, and braised in a gorgeous mix of burgundy wine, raspberries, garlic, rosemary, and thyme.
The wine and berries reduce into a jewel-toned sauce while the hen turns meltingly tender, then a quick flash under the broiler crisps up the edges for contrast.
Serve it alongside wild rice, Brussels sprouts, and a cranberry-onion relish for a plate that looks like it came out of a restaurant.
Kitchen Tips
- Baste every 15 minutes. It sounds fussy, but this is what builds that glossy, wine-stained glaze on the hen. Set a timer.
- Use real burgundy or a good dry red. Cooking wine from the grocery shelf will taste flat and salty. If you wouldn’t sip it, don’t braise with it.
- Don’t skip the broiler finish. Five minutes under high heat transforms soft braised poultry into something with crackling, caramelized edges that make every bite interesting.
Ingredients
Directions
Remove giblets from hen and discard.
Rinse hen and remove skin and trim excess fat.
Split hen lengthwise with poultry shears.
Place hen, meaty side down, in a 9 inch square dish.
Combine remaining ingredients, stirring well.
Pour over hen.
Bake at 325 for 20 min. then turn over and bake an additional hour, basting every 15 min. then broil 6 inches from heat for 5 min.
Serve with wild rice, brussel sprouts, cranberry-onion relish.
Comments
