• 55minutes
  • 509calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsSelenium, Copper, Natrium, Manganese, Silicon, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 Cornish hens (about 1 lb ea, washed & patted dry)

  2. 4 tablespoons butter (softened)

  3. 2 shallots (chopped)

  4. 4 tablespoons fresh parsley (chopped)

  5. 8 ounces grapes (seedless & halved, light green or a light color mix preferred)

  6. 2/3 cup vermouth (white)

  7. 1 teaspoon cornstarch

  8. 4 tablespoons double cream (heavy cream)

  9. 2 tablespoons pine nuts (toasted)

  10. salt and black pepper (to taste pref)

  11. watercress leaf (optional garnish)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. Using a soft pastry brush, spread the soft butter all over the outside surface of hens & then put a hazelnut size piece in the cavity of ea hen. Mix shallots & parsley together & place 1/4 of the mixture in the cavity of ea hen.

  3. Put the hens side-by-side in a roasting pan & roast for 40-50 min or till the juices run clear when the thickest part of the flesh is pierced w/a skewer. When cooked, transfer the hens to a warmed serving platter, cover & keep warm.

  4. Skim most of the fat from the roasting pan, then add the grapes & vermouth. Place the pan directly over a low-heat for a few min to warm & slightly soften the grapes.

  5. Using a slotted spoon, lift the grapes out of the roasting pan, scatter them around the hens on the platter & cover again.

  6. Stir cornstarch into the cream & add to the pan juices. Cook gently (stirring) for a few min till the sauce thickens. Season w/salt & pepper to taste pref.

  7. Pour sauce around hens, sprinkle w/toasted pine nuts & garnish w/watercress sprigs, if using. Serve immediately.


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