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ROCK CORNISH HEN IN CREAMY MUSTARD SAUCE

CORNOUAILLES SAUCE CREME ET VIN 2056 F

Use the rice pilaf to stuff the Cornish Hens!

1-2 Portions
5 min Prepping
5 min Cooking
Recipe Easy

Ingredients

  • 3 tbsp. (45 ml) olive oil
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • ½ cup (125 ml) white wine
  • 2 cup (250 ml) chicken broth
  • 2 tbsp. (30 ml) whole grain mustard
  • 1 cup (250 ml) 15% cooking cream
  • 1 tbsp. (15 ml) tarragon, finely chopped (to taste)
  • Salt and pepper

BUTTERNUT SQUASH AND WILD RICE PILAF

  • 2 tbsp. (30 ml) butter
  • 1 French shallot, finely chopped
  • 2 stalks of celery, diced
  • 1 small butternut squash, peeled and diced
  • 1 clove garlic, finely chopped
  • ¼ cup (60 ml) white wine
  • 1½ cups (375 ml) wild rice
  • 3 cups (750 ml) chicken broth
  • ¼ cup (60 ml) parsley, finely chopped
  • 2 tbsp. (30 ml) chives, finely chopped
  • Salt and pepper

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.