CORNISH HENS WITH FIGS AND WHITE WINE

CORNOUAILLES FIGUES ET VIN BLANC

In collaboration with
Camille Brunelle, Champagne & Brunelle

Whole Poultry Roasts Oven Holiday season
2-4 Portions
20 min Prepping
2h Cooking
Recipe Medium

Ingredients

  • 6 dried figs
  • 1 handful dried cranberries
  • ¾ cup (180 ml) white wine
  • 6 small yellow onions
  • 150 g lardoons
  • 1 cup (250 ml) chicken stock (or more if necessary)
  • 2 tbsp. (45 ml) olive oil
  • 12-15 small potatoes
  • Salt and freshly ground black pepper

SIDES

  • 3 heads broccoli
  • Beans
  • 1 red pepper

Directions

Click the steps to erase them.

  1. Rehydrate the figs and cranberries in the white wine for at least 3 hours or overnight.
  2. Preheat oven to 375°F (190°C).
  3. Make sure the Cornish Hens are completely thawed and place them in a large baking dish. Season the inside of the Hens with salt and pepper and stuff them with 2 (whole) small onions.
  4. Tie up the ends of the drumsticks to ensure that everything stays closed during cooking.
  5. Add in the other onions (quartered), the white wine figs and cranberries, the lardoons and the stock.
  6. Brush the Hens with oil, season the entire dish, and place in the oven. The cooking time can vary according to size of the Hens, but allow about 2 hours and baste with broth regularly.
  7. 30 minutes before the end of cooking, add the small potatoes and continue basting so they cook well.
  8. Serve with green vegetables such as broccoli or beans and lightly roasted red peppers.