Irene's Cornish Hens with Tarragon and Calvados

Irene's Cornish Hens with Tarragon and Calvados
Irene's Cornish Hens with Tarragon and Calvados might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 709 calories, 40g of protein, and 51g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. If you have fat-skimmed chicken broth, tarragon, shallots, and a few other ingredients on hand, you can make it. To use up the whipping cream you could follow this main course with the Strawberry Tuxedo and Almond Crunch Pudding Parfaits as a dessert.

Instructions

1
With poultry shears or a knife, cut each hen in half lengthwise through breastbone and backbone. Rinse and pat dry. Reserve giblets for other uses.
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PoultryPoultry
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Poultry ShearsPoultry Shears
KnifeKnife
2
Set halves, skin side up, in a 9- by 13-inch pan.
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Frying PanFrying Pan
3
Brush skin with melted butter, then sprinkle with the shallots.
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ShallotShallot
ButterButter
4
Bake in a 425 oven until meat at thigh bone is no longer pink (cut to test), about 40 minutes (35 minutes in a convection oven).
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BoneBone
MeatMeat
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OvenOven
5
Transfer hens to a platter; keep warm.
6
Spoon off and discard fat from pan drippings.
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Frying PanFrying Pan
7
Add calvados, broth, and tarragon to drippings. Set pan over medium-high heat and stir to scrape brown particles free.
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CalvadosCalvados
TarragonTarragon
BrothBroth
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Frying PanFrying Pan
8
Whisk in crme frache. Turn heat to high and boil until mixture is reduced to 3/4 cup, 5 to 8 minutes.
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WhiskWhisk
9
Pour sauce into a bowl.
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SauceSauce
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BowlBowl
10
Garnish hens with tarragon sprigs and add salt and pepper to taste.
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Salt And PepperSalt And Pepper
TarragonTarragon
11
Serve with sauce.
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SauceSauce
DifficultyHard
Ready In45 m.
Servings4
Health Score8
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