Got poultry on the menu? Rather than a roaster, go mini and try these game hens.
Apples, Calvados, an apple brandy, and cream make for a rich, fruity and satisfying flavor profile in this recipe. Cornish Game Hens with Calvados, Cream and Apples will make a lovely entree for a winter dinner party.
Or an extra special weeknight meal. Valentine’s dinner at home, perhaps?
As for wine, stick with the French theme. These game hens and the luxurious apple-studded cream sauce sauce will pair nicely with a Bordeaux.
Happy Monday! -alyce eyster
Photo: Fulton Davenport
- 3 Cornish game hens
- salt & freshly ground black pepper
- 3 Tblsp unsalted butter, room temperature
- 3 Granny Smith apples
- ½ cup Calvados
- ¾ cup heavy cream
- Preheat the oven to 400 degrees F.
- Fold the hens’ wings behind their shoulders and tie the legs together using kitchen string. Rub the hens all over with 2 tablespoons of the butter and season generously with salt and pepper.
- Place the birds in a large roasting pan, place in the oven and cook for 1 hour, basting frequently.
- Meanwhile, peel and core the apples. Cut each in half and then each half into 4 slices. Heat the remaining 1 tablespoon of butter in a large saute pan over medium heat. Saute the apples until slightly browned and tender, about 10 minutes. Set aside.
- Cut the cooked hens in half, place a serving platter and cover with foil. Place the roasting pan on the stove over medium heat. Add the Calvados and simmer for 5 minutes, using a wooden spoon to scrape up any bits of caramelized juices from roasting into the sauce.
- Add the cream and simmer another 5 minutes until slighly thickened. Add the reserved apples to the sauce to warm. Season with salt and pepper. Pour the sauce and apples over the hens and serve immediately.