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Cornish Hens with Apple Cider Sauce
Preheat oven to 350F. Lightly butter the hens inside and out. Stuff with a few springs of thyme and some apple slices, salt and pepper. Place the hens in a heavy Dutch oven (I use Le Crueset) and roast 1.5 hours. While the hens are roasting make the sauce:
Heat up oil. Sauté onion and garlic for two minutes, stirring. Add Worcester, cider, chicken stock and Calvados and reduce by a half. Add remaining ingredients, bring to a boil and reduce heat. Simmer 10 minutes. Season with salt and pepper to taste. For an exotic and delicious change, serve with faro risotto. Cook 1 cup faro in boiling water for 10 minutes. Drain. Melt 1 tbsp. butter in a large skillet and toss faro in butter. Gradually add 2 cups chicken stock, ½ cup at a time, until fully absorbed and faro is tender but not mushy. |