Cornish Hens With Rice Pilaf

Submitted by Chef #870094

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 2

ingredients

• 1 1⁄2 lbs Cornish hens, split
• 1⁄8 cup brandy
• 1⁄2 teaspoon poultry seasoning
• salt and pepper
• 1 teaspoon olive oil
• 1⁄4 cup minced onion
• 1 small garlic clove, minced
• 1 cup chicken broth
• 1⁄2 cup uncooked rice
• 1⁄2 bay leaf
• 1⁄4 teaspoon dried thyme
• 1⁄2 cup diced fresh tomato
• 1⁄2 cup frozen green beans, thawed

directions

1. Preheat oven to 350.
2. 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.

Reviews

[Elise S.]

Thank you so much for this! I adapted it a little - I made it with double the amount of rice and of course chicken stock and I added yellow squash and carrots. This was a fantastic hearty meal. Wonderful to have on a cold night. My Hubby is a hearty eater and we are both on weightwatchers. One hen and all the additions I made was only 12 points a serving... So great! Thanks again!