ROCK CORNISH HENS WITH MAPLE BEURRE BLANC

Poules de Cornouailles au beurre blanc a lerable
1-2 Portions
5 min Prepping
5 min Cooking
Recipe Easy

Ingredients

  • 1 tbsp. (15 ml) store-bought smoked salt

MAPLE GLAZE

  • ½ cup (125 ml) maple syrup
  • 3 tbsp. (45 ml) white balsamic vinegar
  • 1 tbsp. (15 ml) soy sauce

MAPLE BEURRE BLANC

  • 2 French shallots, minced
  • ¼ cup (60 ml) ice cider*
  • 2 tbsp. (30 ml) white balsamic vinegar
  • 2 tbsp. (30 ml) maple syrup
  • 1 cup (250 ml) cold butter, diced
  • Salt and pepper

THYME MASHED POTATOES

  • 2.5 lb. Russet potatoes, peeled and cut into large pieces
  • 4 cups (1 liter) 2% milk
  • 3 cloves garlic, peeled and crushed
  • 5 sprigs thyme (leaves only)
  • 1 cup (250 ml) butter
  • Salt and ground pepper

BEANS AND PANCETTA

  • 400 g fresh green beans, tips removed
  • 125 g diced pancetta
  • 1 tbsp. (15 ml) butter

Directions

Click the steps to erase them.

  1. Combine all glaze ingredients in a bowl. Set aside.
  2. Preheat oven to 375°F (190°C).
  3. Rub skin of Rock Cornish Hens with smoked salt to season. Spread glaze over Hens and place in oven. Cook for about 45 minutes. Brush with more glaze 2 to 3 times during cooking.
  4. In a saucepan, bring shallots, ice cider, balsamic vinegar, and maple syrup to a boil. Reduce until almost dry.
  5. Using a whisk, incorporate a few butter cubes at a time to emulsify. Season and set aside.
  6. Combine all mashed potatoes ingredients except butter in a saucepan. Simmer until potatoes are tender. Mash potatoes with butter using a potato masher. Season.
  7. Blanch beans in a pot of boiling salted water for 3 minutes. Drain. Fry pancetta with butter in a saucepan over medium heat for 5 minutes. Add beans and cook until beans are done.
  8. Serve the Rock Cornish Hens on a bed of green beans and accompany with mashed potatoes. Top with maple beurre blanc.