CORNISH HENS WITH TARRAGON BUTTER
Recipe from Weight Watchers All Time Favorites
Hands-On Prep: 15 Min
Cook: 3 Hr
• 4 tablespoons chopped fresh tarragon
• 1 tablespoon unsalted butter, softened
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 (1½- to 1¼ -pound) Cornish hens
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons quick-cooking tapioca
• 1/8 teaspoon ground allspice
• 1/4 cup fat-free half-and-half
1. With a fork, mash 3 tablespoons of the tarragon, the butter, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper in a small bowl until combined. With your fingers, loosen the skin on the breasts, thighs, and legs of the hens; pat the meat dry with paper towels. Spread the butter mixture on the meat under the skin, then press the skin back in place. Transfer the hens to a 5- or 6-quart slow cooker.
2. Combine the broth, wine, tapioca, allspice, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a bowl; pour over the hens. Cook, covered, until the hens are fork-tender, 3-4 hours on high or 6-8 hours on low.
3. Transfer the hens to a cutting board; cover loosely with foil. Strain the sauce through a sieve set over a small saucepan, pressing the solids through with a rubber spatula. Bring the sauce to a boil over medium-high heat; stir in the remaining 1 tablespoon of tarragon and the half-and-half. Remove the saucepan from the heat. Remove the skin from the hens; cut each in half. Serve with the sauce.
Food Note: Fresh tarragon adds a distinctive anise (licorice-like) flavor to this French-inspired dish. If you're not a fan of tarragon, substitute an equal amount of chopped fresh parsley or dill. Cornish hens are just the right size for neat servings. If your butcher carries poussins (poo-SAHN), baby chickens, you can use them instead of the hens.
Nutrition Per Serving (1/2 hen and 1/3 cup sauce):
246 Cal, 8 g Fat, 3 g Sat Fat, 0 g Trans Fat, 154 mg Chol, 653 mg Sod, 7 g Carb, 0 g Fib, 33 g Prot, 50 mg Calc.
Points value: 6.