Cornish Hens with Autumn Fruit

Cornish Hens with Autumn Fruit
Cornish Hens with Autumn Fruit

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    cornish hens

  • 12

    large cloves of garlic, peeled and finely minced

  • 4

    T dried oregano

  • salt and pepper to taste

  • 1

    c red wine vinegar

  • 1

    c pitted prunes

  • 1

    c dried apricots

  • 1

    c pitted green olives

  • 1/2

    c olive oil

  • 1 1/2

    c capers and some of it’s juice

  • 8

    bay leaves

  • 1

    c brown sugar

  • 1

    c dry white

  • 4

    T parsley

Directions

Run hens under cold water and pat dry. Cut in 2 pieces, lengthwise and remove breast bone. Then cut in 2 more pieces (so you have 4 pieces per Cornish hen. In a large bowl combine everything except sugar, white wine and parsley. Marinate and refrigerate overnight. Next day, preheat oven to 350 degrees. In a shallow roasting pan, place Cornish hens, spoon marinade over hens. Pour white wine in the dish (not over the hens) and sprinkle brown sugar over top of hens. Bake for 1 ¼ hour. Serve with wild rice.

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