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Rock Cornish Hen in creamy mustard sauce

  • 4 servings

Difficulty: Easy

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Ingredients

Butternut squash and wild rice pilaf

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Directions

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  1. Preheat oven to 375°F (190°C). Season Hens with salt and pepper. In an ovenproof skillet, heat oil and brown Hens on all sides over high heat. Remove from skillet and set aside on plate.
  2. In the same skillet, sweat French shallot and garlic. Deglaze with white wine and reduce until almost dry.
  3. Add chicken broth and mustard. Place Hens in skillet and bake for 45 minutes or until meat is tender and falls off the bone. Baste occasionally with mustard sauce. Add cream after 30 minutes. Add tarragon just before serving.
  4. Now for the butternut squash and wild rice pilaf. In a saucepan, sauté the French shallot in the butter. Add the celery, squash, and garlic and continue to cook for approximately 5 minutes, stirring occasionally. Season with salt and pepper.
  5. In the same skillet, sweat French shallot and garlic. Deglaze with white wine and reduce until almost dry.
  6. Cover and simmer for about 1 hour or until rice is fully cooked and tender. Add parsley and chives. Serve as a side dish.
Chef's tip

Use the rice pilaf to stuff the Cornish Hens!

You can also use

Whole chicken