Cornish Hens With Fig And Cognac
From BuonAppetito 9 years agoIngredients
- 3 Or 4 Fresh Hens shopping list
- Salt & black pepper to Season The Hens shopping list
- A sprinkle of Dried Thyme on the hens shopping list
- 1 Tbsp Soy Sauce shopping list
- 2 Tbsp cognac shopping list
- 3 cloves Garlic Mince shopping list
- 2 Tbsp Extra virgin olive oil shopping list
- 4 Tbsp Fig Spread Or Fig Preserves shopping list
- black pepper shopping list
- 1 to 2 Tbsp purpose flour shopping list
- 2 tbsp of soft room temperature butter shopping list
How to make it
- Season both sides of the poultry with salt, pepper and a sprinkle of thyme on the hens. And place into a baking pan.
- Mince the garlic and put it into a mixing bowl add the cognac, soy sauce olive oil and fig spread or preserve. Season with black pepper. Mix well be sure to break down the fig preserve.
- Pour the mix on top of the poultry and be sure to evenly coat all of the poultry. Turn the hens bottom up and breast down in the baking pan.
- Cover with foil and bake in a pre heated 350 degree oven for 1 hour. Then remove the foil turn over the hens and bake another 24 additional minutes.
- Remove from the oven and put under the broiler for 4 minutes.
- Remove when the skin is slightly chard set the hens aside so the juices will redistribute and allow to rest about 10 minutes and.
- Heat the baking pan on the top of the stove on medium low flame to create a gravy. Add 2 tbsp of all purpose flour to 2 tbsp of soft butter together and add that to the pan. Allow to simmer about 6 to 10 minutes continuously stirring. Strain the gravy through a wire mesh strainer
- Plate the hens and dress with the gravy and serve.
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