Cornish Hen with Wine Sauce

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Cornish Hen with Wine Sauce

Ingredients

Mixed salad greens - 1.8 oz
Cornish Hen - 1 piece
Marinated cherries - 5 pieces
Chicken Broth - 7 fl oz
Dry White Wine - 3 fl oz
Basmati rice - 3.5 oz
Khmeli-suneli - to taste
Butter - 1.8 oz
Onion - 1 head
Pickled Chanterelles - 1.8 oz
Paprika - 0.2 oz
Ground Black Pepper - 0.4 oz
Green peppercorns - 2 pieces
Cream - 1.8 oz
Clove - 1 piece

Step by Step guide

Step 1

Prepare the hen by cutting it along the breast, flattening it, and splitting it in half along the backbone, removing the backbone. Gently pound it, massage it, and rub it with salt, pepper, and a little khmeli-suneli, then set it aside in the refrigerator for 20–30 minutes.

Step 2

Preheat the oven to 180–374°F. Place a sheet of parchment paper on a baking tray. Grease the parchment with sunflower oil using a silicone brush. Lay the hen halves on the parchment, placing a heat-resistant bowl filled with hot broth, two peppercorns, one clove, and five cherry tomatoes in between. Season the broth well with salt. Brush the hen halves with oil and bake for 25–30 minutes until cooked, periodically basting with the chicken juices and broth.

Step 3

For the sauce, finely chop the champignon mushrooms and sauté them with the onion in butter, adding a little sugar, salt, and black pepper. Add 50 grams of broth and bring to a boil. Stir in the cream and bring to a simmer over low heat, constantly stirring, then remove from heat and blend in a blender. Pour into a saucepan, place over a double boiler, add the wine, stirring constantly, and allow the sauce to reduce by a third.

Step 4

Cook the rice using the usual method.

Step 5

On a bed of mixed salad greens, place the rice, top with the hen, generously drizzle with sauce, and garnish with cherry tomatoes from the broth and paprika.