Roasted Cornish Hens and Jerusalem Artichokes in Tomato-Olive Sauce

Roasted Cornish Hens and Jerusalem Artichokes in Tomato-Olive Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    (1½-pound) Cornish hens

  • ½

    teaspoon salt divided

  • ¼

    teaspoon pepper divided

  • 1

    pound Jerusalem artichokes peeled and cut into 1-inch pieces

  • 10

    large shallots peeled and halved

  • 1

    teaspoon olive oil

  • 4

    medium tomatoes cut into 1-inch pieces (about 1¾ pounds)

  • ¼

    cup sliced green olives drained

  • 1

    tablespoon red wine vinegar

Directions

Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Split hens in half lengthwise. Sprinkle hen halves with 1/4 teaspoon salt and 1/8 teaspoon pepper. Preheat oven to 475º. Combine artichokes and shallots in a large bowl. Toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place shallot mixture on the rack of a broiler pan. Bake at 475º for 10 minutes, stirring once. Arrange hen halves, skin sides up, over shallot mixture. Bake at 475º for 25 minutes or until hen juices run clear. Discard skin. Place hen halves on a serving platter; cover with foil, and keep warm. Add tomatoes and olives to shallot mixture. Bake at 475º for 10 minutes or until tomatoes soften, stirring occasionally. Add tomato mixture to serving platter; drizzle with vinegar. Serving Size: 1 hen half and 1 1/2 cups tomato-olive sauce


Nutrition

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