Cornish Hens With Port-Cherry Sauce Recipe

Name: Cornish Hens With Port-Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hens:; 2 (1 1/2-pound) Cornish hens; 1 teaspoon Spanish smoked paprika (available at specialty-food shops); 1/2 teaspoon salt; 1/2 teaspoon ground coriander; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon chopped fresh thyme, divided; Cooking spray; 2 fresh thyme sprigs; Sauce:; 1 teaspoon olive oil; 1/2 cup minced red onion; 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup port or other sweet red wine; 1/4 teaspoon cornstarch; 1/3 cup dried cherries; Additional thyme sprigs (optional)

Servings: persons

Hens:
2 (1 1/2-pound) Cornish hens
1 teaspoon Spanish smoked paprika (available at specialty-food shops)
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme, divided
Cooking spray
2 fresh thyme sprigs
Sauce:
1 teaspoon olive oil
1/2 cup minced red onion
1/2 cup fat-free, less-sodium chicken broth
1/4 cup port or other sweet red wine
1/4 teaspoon cornstarch
1/3 cup dried cherries
Additional thyme sprigs (optional)

1
Preheat oven to 400u00b0.
2
Remove giblets and necks from hens. Rinse with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine paprika, next 3 ingredients (through pepper), and 1/4 teaspoon chopped thyme; rub on hens.
3
Place hen halves, breast sides up, in a shallow roasting pan coated with cooking spray; place a thyme sprig in the cavity of each bird.
4
Insert a thermometer into meaty part of a thigh, avoiding the bone. Bake at hens at 400u00b0 for 35 minutes or until thermometer registers 165u00b0. Transfer hens to a platter; cover with foil.
5
To prepare sauce, place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from broiler pan into bag; let stand 10 minutes until fat rises to top. Seal bag; carefully snip off 1 bottom corner. Drain drippings into a small bowl; discard fat. Set drippings aside.
6
Heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes.
7
Combine broth, port, 1/4 teaspoon chopped thyme, cornstarch, cherries, reserved drippings, and any juices accumulated on platter; add to pan, and cook 5 minutes. Serve hens with sauce; garnish with additional thyme sprigs, if desired.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Hens:, 2 (1 1/2-pound) Cornish hens, 1 teaspoon Spanish smoked paprika (available at specialty-food shops), 1/2 teaspoon salt, and more.

Yes, Cornish Hens With Port-Cherry Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornish Hens With Port-Cherry Sauce

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