Red Currant-Glazed Cornish Hens and Pearl Onions

A sweet, sticky glaze makes these hens irresistible. Use white, red or gold pearl onions in this dish.

Red Currant-Glazed Cornish Hens and Pearl Onions

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup red currant jelly

  • cup apple juice

  • 1

    T. finely chopped shallots

  • 2

    t. fresh lemon juice

  • ½

    t. grated peeled fresh ginger

  • ¼

    t. chopped fresh thyme

  • 1

    t. salt, divided

  • 2

    1½-lb. Cornish hens

  • Cooking spray

  • ¼

    t. freshly ground black pepper, divided

  • 2

    qts. Water

  • 1

    lb. pearl onions

  • 1

    T. butter

  • 1

    T. sugar

  • 1

    T. fresh lemon juice

Directions

Preheat oven to 425º. Combine first 6 ingredients in a small saucepan. Stir in ¼ t. salt; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Remove, and discard giblets and necks from hens. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, in a roasting pan coated with cooking spray. Sprinkle with ½ t. salt and ⅛ t. pepper. Bake at 425º for 10 minutes. Remove from oven, and brush hens with half of jelly mixture. Reduce oven temperature to 400º. Bake at 400º for 8 minutes. Remove from oven, and brush hens with remaining half of jelly mixture. Bake at 400º for 7 minutes, or until a thermometer registers 165º. Bring 2 qts. Water to a boil in a large saucepan. Add onions to pan; cook 2 minutes. Remove onions with a slotted spoon. Drain and rinse under cold running water; drain. Pinch stem end of each onion; discard peels. Melt butter in a large nonstick skillet over medium heat. Add onions, sugar, 1 T. lemon juice, remaining ¼ t. salt, and remaining ⅛ t. pepper to pan; cook 12 minutes, or until golden brown, stirring frequently. Serve with hens. Yield: 4 servings (serving size: 1 hen half, and ⅓ cup onion mixture).


Nutrition

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