Rosemary-Scented Cornish Hens With Red Wine Reducti

Name: Rosemary-Scented Cornish Hens With Red Wine Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (1 1/4-pound) Cornish hens; 3 tablespoons stone-ground mustard; 2 teaspoons minced fresh rosemary; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 5 garlic cloves, minced, divided; Cooking spray; 1/2 cup dry red wine; 1/2 cup fat-free, less-sodium chicken broth; 2 tablespoons fresh lemon juice; 2 teaspoons honey

Servings: persons

3 (1 1/4-pound) Cornish hens
3 tablespoons stone-ground mustard
2 teaspoons minced fresh rosemary
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced, divided
Cooking spray
1/2 cup dry red wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons honey

1
Remove and discard giblets and necks from hens; trim excess fat. Split hens in half lengthwise. Starting at neck cavity, loosen skin from hens by inserting fingers, gently pushing between skin and meat. Combine mustard, rosemary, salt, pepper, and 3 garlic cloves to form a paste; rub mustard mixture under loosened skin. Place hen halves, meaty sides up, on a broiler pan coated with cooking spray. Chill 30 minutes.
2
Preheat oven to 425u00b0.
3
Bake hens at 425u00b0 for 30 minutes or until a thermometer registers 165u00b0. Place hens on a platter; keep warm.
4
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a nonstick skillet, stopping before fat layer reaches opening; discard fat.
5
Add wine to drippings in pan; bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Stir in broth, juice, honey, and 2 garlic cloves; cook until reduced to 1/4 cup (about 2 minutes). Remove from heat.
6
Remove skin from hens; discard. Drizzle each hen with 2 teaspoons wine mixture. Serve immediately.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 (1 1/4-pound) Cornish hens, 3 tablespoons stone-ground mustard, 2 teaspoons minced fresh rosemary, 3/4 teaspoon kosher salt, and more.

Yes, Rosemary-Scented Cornish Hens With Red Wine Reduction 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.

That's it — enjoy your meal!

Rosemary-Scented Cornish Hens With Red Wine Reduction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions