ROAST CORNISH GAME HENS WITH CALVADOS SAUCE

ROAST CORNISH GAME HENS WITH CALVADOS SAUCE image

Yield 6 servings

Number Of Ingredients 9

Previous Next

5 tablespoons olive oil
3 Cornish game hens, cut lengthwise in half, backbones removed
20 shallots, quartered through root end
6 medium Granny Smith apples, peeled, cored, quartered
3 cups low-salt chicken broth
1 cup Calvados (apple brandy)
1 cup whipping cream
1/4 cup apple juice mixed with 1/2 teaspoon cornstarch
Pinch of cayenne pepper

Steps:

Preheat oven to 375 degrees. Heat 4 tablespoons oil in heavy large skillet over high heat. Sprinkle game hens lightly with salt and pepper. Add 3 hen halves to skillet and cook until brown, about 5 minutes per side. Transfer hens to heavy 18x12x1-inch baking sheet. Repeat with remaining hens. Add shallots to same skillet; saute over high heat until golden brown, about 4 minutes. Using slotted spoon, transfer shallots to baking sheet, arranging around hens. Add remaining 1 tablespoon oil to skillet. Add apples and saute over high heat until golden, about 5 minutes. Transfer apples to baking sheet, arranging around hens. Set skillet aside; do not clean. Transfer baking sheet to oven and roast hens until cooked through, about 40 minutes. Meanwhile, add broth and 1/2 cup Calvados to reserved skillet and bring to boil (mixture may ignite). Boil until reduced to 1 1/4 cups, stirring occasionally, about 15 minutes. Set sauce aside. Transfer hens, apples, and shallots to platter. Tent with foil. Pour juices from baking sheet into broth mixture, scraping in any browned bits. Add cream, apple juice mixture, cayenne, and 1/2 cup Calvados; simmer until reduced to sauce consistency, stirring occasionally, about 8 minutes. Serve hens, apples, and shallots; pass sauce separately.