Cornish Game Hens With Madeira and Cream Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Servings
- 3 hens, 6 serving(s)
Categories
- Chicken
- Main Course
- European
- Broil
- Stove Top
- Easy
Dietary
- Very Low Carb
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
From Simca's Cuisine. This recipe says it serves 6 and it calls for 3 hens. I like to serve 1 hen per person so for me this recipe would serve only 3. I haven't tried this yet but I love the way it sounds and the preperation is simple.
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Equipment
Broiler pan, Broiler, Oven, Foil
Ingredients
- 6 tablespoons chicken stock
- 3 Cornish hens
- salt
- fresh ground pepper
- 3 1/2 tablespoons butter, softened
- 3 tablespoons olive oil (or peanut oil)
- 2/3 cup madeira wine
- 1/2 cup heavy cream
- 1 teaspoon cornstarch (optional)
Instructions
Remove broiler pan and put chicken stock in it.
Preheat the broiler.
Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
The hens will be done when juices run clear or yellow.
Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
Take hens out of oven and serve with the sauce drizzled over it.
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