-
1
Preheat the oven to 400u00b0F.
-
2
Season the Cornish hens with salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the quartered Cornish hens, skin side down, and sear until the skin is golden and crispy, about 4 minutes. Flip the meat and sear on the other side, about 3 minutes.
-
3
Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat reaches 180u00b0F, 20 to 25 minutes. Remove the Cornish hens from the skillet, transfer to a cutting board and tent with foil.
-
4
Add the pancetta to the skillet and cook over medium heat until the fat renders and the pancetta is crispy, about 4 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate.
-
5
Add the white wine to the pan and cook over medium heat to deglaze the pan. Continue to cook until the wine has almost entirely evaporated, 1 to 2 minutes.
-
6
Add the mushrooms to the skillet and saute until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
-
7
Add the chicken broth and heavy cream to the skillet and bring to a simmer. Cook until the mixture reduces slightly and thickens, 6 to 8 minutes. Stir in the Parmesan and season the sauce with salt and pepper.
-
8
Return the hens to the pan, nestling them into the sauce. Garnish with parsley and pancetta.
