Autumn Fruit Cornish Hens
Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake until done!
Yield
8 servingsPrep
5 minCook
60 minReady
65 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cornish game hens
eight in total |
|
| 12 | cloves |
garlic
minced |
|
| 4 | tablespoons |
oregano
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
red wine vinegar
|
|
| ½ | cup |
olive oil
|
|
| 1 | cup |
prunes
pitted |
*
|
| 1 | cup |
apricots, dried
|
*
|
| 1 | cup |
green olives
pitted |
*
|
| ½ | cup |
capers
plus a bit of the juice |
*
|
| 8 | each |
bay leaves
|
*
|
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
white wine
dry |
*
|
| 4 | tablespoons |
italian parsley
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cornish game hens
eight in total |
|
| 12 | cloves |
garlic
minced |
|
| 6E+1 | ml |
oregano
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
red wine vinegar
|
|
| 118 | ml |
olive oil
|
|
| 237 | ml |
prunes
pitted |
*
|
| 237 | ml |
apricots, dried
|
*
|
| 237 | ml |
green olives
pitted |
*
|
| 118 | ml |
capers
plus a bit of the juice |
*
|
| 8 | each |
bay leaves
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 6E+1 | ml |
italian parsley
chopped |
|
Directions
Clean hens well under cold water. Pat dry.
In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate.
Preheat oven to 350℉ (180℃). Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. Bake for 1 to 1¼ hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauce boat.
NOTES:
- Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake until done!
