Prep 15 mins
Cook 25 mins
Here is a fairly easy, fast, elegant pressure cooker recipe to serve any time of year. Depending upon your appetite and number of accompaniments, two stuffed hens will serve either 2 or 4 people.
- 1 tablespoon oil
- 2 Cornish hens, about 1 1/4 to 1 1/2 lb each
- 12 pitted prunes
- 8 dried apricots
- 1⁄2 small lemon, cut into 6 thin slices
- 1⁄4 cup shallots or 1⁄4 cup onion, finely minced
- 2 stalks celery, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 cup chicken stock or 1 cup chicken bouillon
- 1⁄4 teaspoon salt, to taste (less if using canned stock or bouillon)
- 1 1⁄2 lbs sweet potatoes, peeled and halved (about 4)
- 1 tablespoon grated orange zest
- 1⁄4 cup Grand Marnier
- Heat the oil in the pressure cooker.
- Brown the hens well on both sides.
- Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits.
- Truss the hens and set aside.
- In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes.
- Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
- Place the hens side by side in the sauce.
- (You may need to put one hen on its side) Place the sweet potatoes on top Lock the lid in place and over high heat bring to high pressure.
- Adjust the heat to maintain high pressure and cook for 10 minutes.
- Quick release the pressure and check for doness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lide back in place and return to high pressure, and cook for another minute or two.
- Transfer the hens to a platter; remove the trussing.
- Reserve in a warm place.
- Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes.
- Serve in a sauce boat, or pour over the stuffed hens.