Best Dijon Style Cornish Hens With Mustard Sauce Recipes

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ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE



Roasted Cornish Game Hen With Mustard Glaze image

A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).

Provided by Sharon123

Categories     Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

1 Cornish hen (1 1/2-pound)
1 1/2 tablespoons olive oil
1 tablespoon dijon-style mustard
2 tablespoons mustard seeds
1/2 teaspoon crumbled dried rosemary
1 -2 garlic clove, minced
1/4 cup dry white wine
1/4 cup chicken broth

Steps:

  • Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
  • In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
  • While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
  • Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
  • Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
  • Transfer the hen to a platter and keep it warm.
  • To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
  • Serve and enjoy!

DIJON-STYLE CORNISH HENS WITH MUSTARD SAUCE



Dijon-Style Cornish Hens With Mustard Sauce image

Make and share this Dijon-Style Cornish Hens With Mustard Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Whole Chicken

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 celery rib, chopped
1 large carrot, peeled and chopped
1 large red onion, sliced
2 Cornish hens
salt
fresh ground black pepper
2 garlic cloves
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon butter

Steps:

  • Scatter the vegetables in a large slow cooker.
  • Sprinkle the hens inside and out with salt and pepper to taste.
  • Tuck a garlic clove inside the cavity of each one.
  • Place the hens in the slow cooker.
  • Pour the wine around the hens.
  • Cover and cook for 6-8 hours, or until the hens are tender and cooked through.
  • Remove the hens to a serving platter; cover and keep warm.
  • Strain the cooking liquid into a medium saucepan.
  • Bring the liquid to a boil and cook it over med-high heat until slightly reduced.
  • Turn the heat down slightly and whisk in the mustards.
  • Stir in the parsley and butter.
  • Taste for seasoning and adjust.
  • Pour the sauce over the hens and serve.

Nutrition Facts : Calories 225.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 116.4, Sodium 301.5, Carbohydrate 7.7, Fiber 1.9, Sugar 3.1, Protein 25.4

ROASTED CORNISH HEN WITH MUSTARD SEED TOPPING



Roasted Cornish Hen with Mustard Seed Topping image

Categories     Mustard     Broil     Roast     Gourmet

Yield Serves 2

Number Of Ingredients 8

a 1 1/2-pound Cornish hen
1 1/2 tablespoons olive oil
1 tablespoon Dijon-style mustard
2 tablespoons mustard seeds
1/2 teaspoon crumbled dried rosemary
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup chicken broth

Steps:

  • Remove the backbone from the hen with poultry shears or a sharp knife, put the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen. In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F. oven for 10 minutes. While the hen is roasting, in a small bowl whisk together the oil, the mustard, the mustard seeds, the rosemary, the garlic, and salt and pepper to taste. Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes. Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 4 to 5 minutes, or until the skin is crisp. (Do not let the mustard seeds burn.) Transfer the hen to a platter and keep it warm. To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates, cut the hen in half with a sharp knife, and arrange each half on top of the sauce.

ROASTED CORNISH HENS WITH HONEY MUSTARD GLAZE



Roasted Cornish Hens With Honey Mustard Glaze image

The original recipe came from "The 21 Cookbook: Recipes and Lore from New York's Fabled Restaurant" by Michael Lomonaco and Donna Forsman. I found the cooking time given was insufficient and the recipe made enough glaze for eight hens, never mind four! Obviously, I will be using the changes I made to the recipe. The end result was a big hit with my family and guests, though!

Provided by Irmgard

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 (1 1/2 lb) Cornish hens
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 bay leaves
4 garlic cloves, peeled and smashed
2 tablespoons dried thyme
1/2 teaspoon chili flakes
2 tablespoons olive oil
1/4 cup honey
1/4 cup stone ground dijon mustard
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1 tablespoon fresh cilantro, chopped (optional)

Steps:

  • Season the hens inside and out with salt and pepper.
  • Place equal portions of bay leaves, garlic, thyme and chili flakes inside the cavity of each hen.
  • Brush the hens with oil.
  • Place, breast side down, on a rack in a roasting pan.
  • Cover and roast in a preheated 375 degree F oven for 40 minutes. Check at this point to see if the leg pulls away easily from the body and the meat is no longer pink. If still pink, roast for another 10 to 15 minutes.
  • Meanwhile, combine the honey, mustard, vinegar, cumin and cilantro in a bowl.
  • Brush over the hens.
  • Roast uncovered for another 10 minutes to brown the glaze.

Nutrition Facts : Calories 927.3, Fat 29.7, SaturatedFat 6.8, Cholesterol 619.7, Sodium 687.6, Carbohydrate 20.3, Fiber 1.1, Sugar 17.5, Protein 137

HONEY DIJON CORNISH HENS OR CHICKEN



Honey Dijon Cornish Hens or Chicken image

Make and share this Honey Dijon Cornish Hens or Chicken recipe from Food.com.

Provided by lazyme

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 whole Cornish hens, split (about 2 1/2 pounds total) or 1 (2 1/2 lb) chicken, cut up
2/3 cup Grey Poupon Dijon Mustard
1/3 cup honey
1/4 cup lemon juice
2 tablespoons minced onions
1/4 teaspoon fresh rosemary, minced
1/2 cup chicken broth or 1/2 cup low sodium chicken broth
1 teaspoon cornstarch
6 slices lemons, halved
hot cooked long grain and wild rice blend

Steps:

  • Place cornish hens or chicken pieces on rack in roasting pan.
  • Bake at 350ºF for 30 minutes.
  • Meanwhile, in small bowl, blend mustard, honey, lemon juice, onion and rosemary.
  • Use 1/3 cup mustard mixture to brush over hens or chicken.
  • Bake for 30 to 40 minutes more or until done.
  • In small saucepan, blend remaining mustard mixture, chicken broth and cornstarch.
  • Cook over medium heat until mixture thickens and begins to boil.
  • Add lemon slices; cook for 1 minute.
  • Keep warm.
  • Serve hens or chicken with rice and heated mustard sauce. Garnish as desired.

Nutrition Facts : Calories 240.8, Fat 4.3, SaturatedFat 1.1, Cholesterol 108.8, Sodium 185.8, Carbohydrate 26.5, Fiber 0.5, Sugar 24.1, Protein 24.9

HONEY MUSTARD CORNISH HEN



Honey Mustard Cornish Hen image

Made this yesterday and Ohhhhh was it ever so delicious. Truly can be a "finger - lickin" chicken meal!

Provided by Gisela Hillier

Categories     Chicken

Time 1h30m

Number Of Ingredients 7

2 - 8 cornish game hens
1/2 c liquid honey
1/2 c dijon mustard
1/4 c fresh lemon juice
1 tsp dry thyme
1 tsp salt
1/2 tsp pepper

Steps:

  • 1. Thoroughly wash Cornish game hens. Combine the rest of the ingredients. Place the clean hens in a extra large Ziploc storage bag and pour combined ingredients over the hens. Seal bag and gently massage the bag to ensure that the marinade is well distrubed. Place the bag in a 9 x 13 in pan and place in the refridgerator for 12 - 24 hours. Occasionally turn the bag during the marinading time.
  • 2. Turn marinated cornish hens onto a very large rimmed cookie sheet. For easier clean up you may line the cookie sheet with parchment paper. Evenly arrange the hens. Place in a preheated 400 degree oven for 15 minutes. Then turn down the oven to 350 degrees. Continue to roast the hens for approximately l hour.
  • 3. Glaze the roasted hens with the following: 1/3 c. liquid honey 1/4 c. melted margarine/butter 1/3 c. dijon mustard Combine all the above very well and spread on top of the roasted hens. Sprinkle with salt and pepper. Roast for another 10 - 15 minutes.
  • 4. Cover the roasted cornish hens with aluminum foil and allow to rest for 10 min. Arrange on serving platter. You make tuck around the hens sprigs of curley parsley and thin lemon wedges. Enjoy!

DEVILED CORNISH HENS WITH MUSTARD SAUCE



Deviled Cornish Hens With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 Rock Cornish hens, about 1 pound each, split in half and backbone removed
Salt and freshly ground pepper
2 tablespoons finely chopped fresh rosemary or 1 tablespoon dried
4 tablespoons vegetable oil
4 tablespoons coarse Dijon-style mustard
1/4 teaspoon cumin
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon dry white wine
1/2 cup fine fresh bread crumbs
2 tablespoons melted butter

Steps:

  • Preheat broiler to high.
  • Place hens on a flat surface and pound them with a meat pounder or mallet. Sprinkle the hens on all sides with salt, pepper, rosemary and oil.
  • Combine mustard, cumin, lemon juice, Worcestershire sauce and white wine in a small bowl and set aside.
  • Arrange hen halves neatly in one layer, skin side down, on a baking dish and place them under the broiler about 3 inches from source of heat. Broil about 8 to 9 minutes; turn halves and broil about 3 minutes more.
  • Turn off broiler and set oven heat to 450 degrees.
  • Brush mustard mixture on both sides of the hens. Brush with pan drippings and sprinkle both sides with bread crumbs. Put hens in oven skin side up and bake 15 minutes. Transfer to a serving plate and pour butter over the hens.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 40 grams, Carbohydrate 13 grams, Fat 60 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 16 grams, Sodium 1199 milligrams, Sugar 1 gram, TransFat 0 grams

CORNISH GAME HENS WITH MUSTARD AND ROSEMARY



Cornish Game Hens with Mustard and Rosemary image

Categories     Herb     Mustard     Poultry     Roast     Rosemary     Watercress     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 tablespoons butter, room temperature
1/3 cup finely chopped prosciutto
5 teaspoons chopped fresh rosemary
2 1/2 teaspoons Dijon mustard
3 1 1/2-pound Cornish game hens
1 1/2 cups canned chicken broth
1 cup low-fat mayonnaise
3 tablespoons apricot fruit spread
1 bunch watercress

Steps:

  • Preheat oven to 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
  • Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
  • Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
  • Arrange watercress on large platter. Arrange hens atop. Serve with sauce.

ROASTED CORNISH GAME HENS



Roasted Cornish Game Hens image

This is an easy weeknight dinner that will feed 4. I just love what rosemary, thyme, and Dijon do to these delectable little birds. It's great served over baked sweet potatoes or fingerlings.

Provided by Penny Stettinius

Categories     Poultry

Time 1h15m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 9

2 Cornish hens
4 garlic cloves, peeled and rough chopped
2 tablespoons Dijon mustard
2 tablespoons white wine
2 teaspoons fresh rosemary leaves
2 teaspoons fresh thyme leaves
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Rinse and dry the hens.
  • In the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper.
  • Pulse until all is a smooth paste. It will be more of a liquid form than a paste.
  • Place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity.
  • Roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done.
  • Remove from the oven and let rest at least 10 minutes.
  • Cut each hen in half, down the breastbone, and serve with some sauce on top.

Nutrition Facts : Calories 166.2, Fat 5.5, SaturatedFat 1.2, Cholesterol 108.8, Sodium 603.5, Carbohydrate 2.1, Fiber 0.6, Sugar 0.2, Protein 24.6

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