Cornish Hen with Tart Cherry Sauce

Cornish Hen with Tart Cherry Sauce

3
Slim Cooker 0

"This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking."

Ingredients 1 h 50 m {{adjustedServings}} servings 646 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
  3. Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  4. Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.
Tips & Tricks
Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce

Cherry Bomb BBQ Chicken

See how to make BBQ chicken with explosively good flavor.

Footnotes

  • Cook's Note:
  • If hens don't yield enough juice as mine did initially, a combination of about 2 tablespoons butter and 1/2 cup white wine can be used to add basting fluid.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 3

  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
billwcc
4/19/2014

The cornish hens are great, but skip the sauce. It's expensive and not any good. Substitute regular cherry preserves for the sauce.

Meag Busch
1/2/2015

The cherry sauce was not well received but the Cornish hens were delicious with nice crisp skins! Our cat tried to steals carcass for himself after the meal so clearly everyone thought it was or looked delicious!

dglvr
1/18/2014

Wonderful mix of flavor. I was worried it would be too sweet for me however it was a very nice balance of flavors. It did make quite a bit of cherry sauce, easily enough for 4 hens.