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
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.
Set halves, skin side up, in a 9- by 13-inch pan.
Brush skin with melted butter, then sprinkle with the shallots.
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).
Transfer hens to a platter; keep warm.
Spoon off and discard fat from pan drippings.
Add calvados, broth, and tarragon to drippings. Set pan over medium-high heat and stir to scrape brown particles free.
Whisk in crme frache. Turn heat to high and boil until mixture is reduced to 3/4 cup, 5 to 8 minutes.
Garnish hens with tarragon sprigs and add salt and pepper to taste.