Prep 15 mins
Cook 35 mins
A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).
- 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!
I was worried that this would taste too much like mustard but it didn't at all! It was absolutely DELICIOUS and had a completely unique flavor. My whole family loved it and I wish I had made more than 2 hens! I'm planning to make it again tonight so I thought I would review it and thank you for a WONDERFUL recipe. UPDATE: I tried this with lamb and it was excellent. I love this recipe! I used a cast iron pan to cook it in. Thank you!
Very yummy, and very easy! Always a winning combination in my house. This looked absolutely beautiful when it came out of the oven, and the taste was just as good. I found the breast meat to be just a slight bit overdone, but I'll just take that into account and cook a little less the next time. The pan sauce was wonderful, I drizzled it over the hen and the mashed potatoes that I had on the side, and there was no need for any butter or sour cream on the potatoes. The only change I made was to use 1 1/2 teaspoons of fresh rosemary in place of the dried. Thanks for posting a real winner!