Irene'S Cornish Hens With Tarragon And Calvados – a delicious recipe with Cornish hens, butter, shallots, calvados, chicken broth, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
With poultry shears or a knife, cut each hen in half lengthwise through breastbone and backbone. Rinse and pat dry. Reserve giblets for other uses.
2
Set halves, skin side up, in a 9- by 13-inch pan. Brush skin with melted butter, then sprinkle with the shallots.
3
Bake in a 425u00b0 oven until meat at thigh bone is no longer pink (cut to test), about 40 minutes (35 minutes in a convection oven). Transfer hens to a platter; keep warm.
4
Spoon off and discard fat from pan drippings. Add calvados, broth, and tarragon to drippings. Set pan over medium-high heat and stir to scrape brown particles free.
5
Whisk in creme fraiche. Turn heat to high and boil until mixture is reduced to 3/4 cup, 5 to 8 minutes. Pour sauce into a bowl. Garnish hens with tarragon sprigs and add salt and pepper to taste. Serve with sauce.
409
kcal
Calories
38
g
Fat
11
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Cornish hens (1 3/4 to 2 lb. each), 1 to 2 tablespoons melted butter or margarine, 1/3 cup chopped shallots, 1/2 cup calvados or dry white wine, and more.
Yes, Irene'S Cornish Hens With Tarragon And Calvados 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.
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