Prep 15 mins
Cook 40 mins
From Simca's Cuisine. This recipe says it serves 6 and it calls for 3 hens. I like to serve 1 hen per person so for me this recipe would serve only 3. I haven't tried this yet but I love the way it sounds and the preperation is simple.
- 6 tablespoons chicken stock
- 3 Cornish hens
- fresh ground pepper
- 3 1⁄2 tablespoons butter, softened
- 3 tablespoons olive oil (or peanut oil)
- 2⁄3 cup madeira wine
- 1⁄2 cup heavy cream
- 1 teaspoon cornstarch (optional)
- Remove broiler pan and put chicken stock in it.
- Preheat the broiler.
- Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
- The hens will be done when juices run clear or yellow.
- Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
- Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
- Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
- Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
- Take hens out of oven and serve with the sauce drizzled over it.