Menu Enter a recipe name, ingredient, keyword...

Cornish Hens with Autumn Fruit


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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



Step 1

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.

You'll also love

Review this recipe

Cornish Hens with Crabmeat Stuffing Spicy Grilled Cornish Hen