Cornish Hens Italiano
At a Glance
- Prep
- 10 minutes
- Cook
- 45 minutes
- Total
- 55 minutes
- Servings
- 4-6 serving(s)
Categories
- Main Course
- Italian
- Stovetop
- Very Low Carbs
Dietary
- Very Low Carbs
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
We've decided to go with Cornish hens for Thanksgiving this year - time to start collecting recipes! This one is from about.com's homecooking site.
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Equipment
Paper towels, 5-quart Dutch oven, instant-read thermometer, serving platter
Ingredients
- 2 -3 Cornish hens
- 1 1/2 teaspoons sage
- 1 teaspoon rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- 1 cup dry white wine
- 1 tablespoon flour
Instructions
Rinse Cornish game hens with cold water and pat dry with paper towels. Split hens in half by cutting down backbone and then through breastbone. Mix sage, rosemary, garlic powder, salt, and pepper; rub hens inside and out. Wash hands.
In 5-quart Dutch oven, melt butter. Over medium-high heat, brown hens on all sides. Add wine, cover and simmer until tender (approximately 45 minutes). Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F.
Remove hens to serving platter, cover and keep warm. Mix flour with 1/2 cup warm water and add to pan juices for Cornish sauce.
Serve with noodles mixed with sour cream and Parmesan cheese.
Refrigerate leftovers immediately.
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