FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Chicken, Turkey, Duck, etcCORNISH HEN RECIPES >  Cornish Hens, Mushroom Wine Sauce

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CORNISH GAME HENS, MUSHROOM WINE SAUCE

 

The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation

Chowning's Tavern Roast Game Hens with White Wine Mushroom Sauce
Serves 4

Ingredients

• 1/2 cup (1 stick) plus 2 tablespoons softened unsalted butter, divided
• 1/2 pound small mushrooms, trimmed and quartered
• 1/4 cup flour
• 2 cups Chicken Stock or low-salt canned chicken stock
• 1/2 cup dry white wine, preferably from Burgundy
• Salt and freshly ground black pepper to taste
• 1 tablespoon finely chopped parsley
• 4 game hens (1¼ pounds each)
 

Directions

Preheat the oven to 450°F, lightly oil a rack, and set it in a large roasting pan.

In a large skillet over medium-high heat, melt 1/4 cup butter. Add the mushrooms and cook, stirring often, until well browned, about 10 minutes. Using a slotted spoon, transfer the mushrooms to drain on paper towels. In the skillet over medium-high heat, melt 1/4 cup butter. Add the flour and stir until well blended and lemon colored, about 3 minutes. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium and simmer until thick and creamy, about 5 minutes. Stir in the wine, add the mushrooms, and simmer 5 minutes longer. Season with salt and pepper. Stir in the parsley. Reheat over low heat before serving if made in advance.

Rub the game hens with the remaining 2 tablespoons softened butter. Season well with salt and pepper. Arrange, breast side up, on the oiled rack and reduce the oven temperature to 350° F. Roast the game hens, basting often, until golden brown and the juices run clear when pierced at the thickest part of the thigh, about 45 minutes-1 hour. Let sit, loosely covered with foil, for about 10 minutes before serving.

Place the hens on individual plates and spoon over a small amount of the sauce. Serve the remaining sauce on the side.
 

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages