This elegant dish features tender Cornish game hens that are butterflied for even cooking and rich flavor. The hens are first seared to achieve a golden-brown, crispy skin, then finished in the oven with a sophisticated white wine and shallot reduction. Infused with aromatic herbs like basil and oregano, the sauce adds a bright, Mediterranean-inspired note that cuts through the richness of the poultry. Perfect for a special dinner party or a romantic weekend meal, this recipe balances simple preparation with impressive results. The combination of crisp skin, juicy meat, and a glossy, herbaceous sauce makes it a standout centerpiece. Serve with roasted vegetables or crusty bread to soak up the delicious pan juices.
Game Hens In White Wine W/ Herbs
Description
This elegant dish features tender Cornish game hens that are butterflied for even cooking and rich flavor. The hens are first seared to achieve a golden-brown, crispy skin, then finished in the oven with a sophisticated white wine and shallot reduction. Infused with aromatic herbs like basil and oregano, the sauce adds a bright, Mediterranean-inspired note that cuts through the richness of the poultry. Perfect for a special dinner party or a romantic weekend meal, this recipe balances simple preparation with impressive results. The combination of crisp skin, juicy meat, and a glossy, herbaceous sauce makes it a standout centerpiece. Serve with roasted vegetables or crusty bread to soak up the delicious pan juices.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Pat the butterflied game hens dry with paper towels.
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Season both sides of the hens evenly with dried basil, oregano, salt, and freshly ground pepper.
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In a large oven-safe frying pan, melt the butter with the olive oil over moderately high heat.
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Place the hens skin-side down in the hot pan. Sear for 4 minutes until the skin is golden brown.
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Flip the hens and sear the other side for another 4 minutes until browned.
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Transfer the seared hens to a small baking dish or keep them in the pan if it is oven-safe.
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Reduce the heat in the pan to low. Add the finely chopped shallots and sauté for about 1 1/2 minutes until soft and translucent.
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Pour the dry white wine into the pan, scraping up any browned bits from the bottom with a wooden spoon.
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Bring the wine mixture to a boil, then pour the sauce over the hens.
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Cover the dish tightly with foil and bake for 20 minutes, basting the hens with pan juices occasionally.
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Increase the oven temperature to 425ðF (220ðC).
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Remove the foil and bake for an additional 5 minutes until the hens are tender and the skin is crisp.
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Let rest for 5 minutes before serving. Spoon the remaining pan sauce over the hens.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 43.0kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 9.5g4%
- Dietary Fiber 1.2g5%
- Sugars 1.6g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
