Cornish Hens With Rice Pilaf
A recipe we've enjoyed for years. All you need is a salad and you've got a great meal. Note that one bird serves two people. We are old dudes, so if you have younger, heartier appetites you may want to adjust the recipe accordingly----both the hens and the pilaf.
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INGREDIENTS
Nutrition- 1 1⁄2lbs Cornish hens, split
- 1⁄8cup brandy
- 1⁄2teaspoon poultry seasoning
- salt and pepper
- 1teaspoon olive oil
- 1⁄4cup minced onion
- 1
- 1cup chicken broth
- 1⁄2cup uncooked rice
- 1⁄2
- 1⁄4teaspoon dried thyme
- 1⁄2cup diced fresh tomato
- 1⁄2
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DIRECTIONS
- Preheat oven to 350.
- Saute onion and garlic in olive oil until soft, about 3-4 minutes. Add chicken broth, rice, bay leaf, salt, pepper and thyme. Cover and simmer for 20 minutes. Remove bay leaf and stir in tomato and green beans. Spread in bottom of greased 8 x 8" baking dish. Top with hens. Pour brandy over hens and sprinkle with poultry seasoning, salt and pepper. Bake, uncovered for 50-60 minutes or until hens are cooked through and skin is browned. If rice gets too dry add a bit of chicken broth.
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