CORNISH HENS WITH ORANGE RICE
Cornish hens roasted with sauce made using grapes, wine and apple jelly and served with orange rice - a hearty fall dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oven to 450°F. Spray large roasting pan with cooking spray. Spread grapes in roasting pan.
- In 12-inch skillet, melt 1/4 cup butter over medium heat. Add hens; cook 8 minutes, turning once. Place hens on top of grapes in roasting pan. Reserve 1 tablespoon drippings in skillet. Stir flour into drippings with whisk until smooth. Gradually stir in wine, 1/2 cup orange juice, the apple jelly and 1 teaspoon of the salt. Cook over medium-high heat, stirring constantly, until jelly is melted and sauce is reduced to 2 cups. Remove from heat; reserve 1 1/4 cups sauce for serving.
- Sprinkle hens with pepper and remaining 1/2 teaspoon salt; brush with 1/4 cup remaining sauce.
- Roast uncovered on bottom oven rack 40 minutes, brushing hens twice with 1/4 cup sauce, until juice of hens is clear when thickest part is cut to bone (at least 165°F). Cover; let stand 10 minutes.
- Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium-high heat. Cook celery and onion in butter 3 minutes, stirring occasionally, until tender. Stir in water and 3/4 cup orange juice. Heat to boiling; stir in rice and 1/2 teaspoon salt. Return to boiling; reduce heat to low. Cover; simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in orange peel; fluff rice with fork.
- Arrange rice, grapes and hens on serving platter or individual plates. Serve with reserved 1 1/4 cups sauce.
Nutrition Facts : Calories 540, Carbohydrate 90 g, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg
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