| | Tarragon Roasted Cornish Hens Two 1 1/4 pound Cornish hens, skinned and split
1 teaspoon of olive oil
1 tablespoon of minced garlic
3 to 4 tablespoons of chopped fresh tarragon
1 tablespoon of cracked black pepper
1/2 teaspoon of salt
8 Roma tomatoes, halved
4 carrots, cut into 2 inch slices
2 medium onions, quartered
12 ounces of fresh mushrooms
1 teaspoon of olive oil
1/2 teaspoon of ground white pepper
1 cup of dry white wine
1 cup of chicken broth
1 teaspoon of Worcestershire sauce
A few dashes of hot sauce |
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Wash the hens and pat dry. Remove any giblets. Rub the hens with olive oil and minced garlic, place in a large roasting pan, and set aside. Combine the tarragon, black pepper, and salt, sprinkle over the hens. Combine the tomato and the next 5 ingredients, toss mixture gently and place in a roasting pan. Bake the hens and vegetables at 350ºF. for 45 minutes, keep warm. Combine the pan juices, wine, and remaining ingredients, bring the mixture to a boil. Reduce the heat and simmer for 20 minutes or until the mixture is reduced to 1 cup. Transfer the hens and vegetables to plates. Serve the sauce with the hens and vegetables. Makes 4 servings |
