Roasted Hens with Red Cabbage-Apple Compote

Name: Roasted Hens with Red Cabbage-Apple Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Crispy Apple Chips; 4 servings Red Cabbage-Apple Compote; 59 milliliters apple juice; 2 Tbsps balsamic vinegar; 0 teaspoons black pepper; 1 kilograms Cornish hens; 118 milliliters fat-free, less-sodium chicken broth; 0 teaspoons minced fresh rosemary; 1 Tbsp honey; 1 teaspoon margarine or butter; 4 fresh rosemary sprigs; 0 teaspoons salt; 1 Tbsp minced shallots; 1 Tbsp vegetable oil

Roasted Hens with Red Cabbage-Apple Compote might be just the main course you are searching for. One portion of this dish contains around 49g of protein, 45g of fat, and a total of 705 calories. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up cornish hens, balsamic vinegar, apple juice, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat oven to 35

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Oven

Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry.

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Water

Remove skin; trim excess fat. Split hens in half lengthwise.

Sprinkle hens with salt and pepper.

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Salt And Pepper

Heat the oil in a large ovenproof Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add hens; cook 3 minutes on each side or until browned.

Remove from heat.

Brush hens with honey. Tuck rosemary sprigs under hen legs.

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Rosemary

Honey

Bake at 350 for 25 minutes or until juices run clear.

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Oven

Remove hens from pan; keep warm.

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Frying Pan

Place the pan over high heat. Stir in the vinegar, scraping pan to loosen browned bits.

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Vinegar

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Frying Pan

Add broth and juice. Bring to a boil; cook until reduced to 1/2 cup (about 5 minutes).

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Broth

Juice

Remove from heat. Stir in shallots, margarine, and minced rosemary. Spoon 2 tablespoons sauce onto each of 4 plates; top with 1 cup Red Cabbage-Apple Compote and 1 hen half.

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Red Cabbage