|
|
|
Cornish Game Hens w/Wild Mushrooms & Tomato Sauce
Cummulative Rating
N/A
Servings
Makes 2 servings.
Difficulty
Medium |
Ingredients
3/4 cup hot water
3/4 ounce dried wild mushrooms (porcini, morels, etc.)
2 scallions, finely chopped
1 garlic clove, minced
4 Tablespoons unsalted butter, softened
1 teaspoon fresh lemon juice
One 14.5 ounce can peeled tomatoes, in juice
1/2 cup gf chicken stock
3 Tablespoons olive oil
1 Tablespoon fresh sage, chopped
2 garlic cloves, minced
2 cornish game hens, giblets removed
2 large fresh sage sprigs
1 lemon, quartered
1/4 cup dry red wine
Salt and freshly ground black pepper
|
|
Directions
In a small bowl combine water and porcini mushrooms. Let steep until mushrooms soften, about 30 minutes.
Using a slotted spoon, transfer mushrooms to a work surface; coarsely chop. Set mushrooms aside, reserving soaking liquid.
In a small bowl, combine scallions, 1 minced garlic clove, butter and lemon juice. Adjust seasonings to taste with salt and freshly ground black pepper.
Preheat oven to 450°F.
Pat hens dry with paper towels. Run your fingers between skin and meat of breasts and legs to loosen. Using a spoon, place scallion butter under skin, pressing on top of skin to spread it evenly over breast and legs. Rub remaining tablespoon of oil over hens. Season outside and cavity of game hens with salt and freshly ground black pepper. Place 1 sage sprig and 2 lemon quarters in cavity of each game hen. Tie legs together with kitchen twine. Set aside.
In a blender, puree tomatoes and chicken stock.
In a heavy, medium skillet heat 2 tablespoons oil over medium heat. Add 1 tablespoon chopped sage and 1 clove minced garlic. Sauté until fragrant, about 1 minute. Add pureed tomatoes, chopped mushrooms and mushroom soaking liquid (leaving any sediment behind). Simmer over medium-low heat until thickened, about 25-30 minutes.
Place hens in a roasting pan. Roast hens at 450°F for about 50 minutes or until juices run clear when thickest part of thigh is pierced. Transfer hens to a platter and tent with foil. Let rest for 10 minutes.
Spoon fat off top of pan juices in roasting pan. Set roasting pan on 2 burners over medium-high heat. Add wine and deglaze pan, scraping up browned bits on bottom of pan. Pour pan juices into tomato sauce. Simmer sauce for 2 minutes. Season to taste with salt and freshly ground black pepper.
Pool sauce onto 2 dinner plates and set hens on top. |
|
|
Tips
|
This dish goes wonderfully with soft polenta or garlic mashed potatoes. |
|
|
|
|
ADVERTISEMENT
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
