Cornish Hens With Prunes & Cognac

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Servings: 4 Difficulty: Advanced
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Elegant roasted Cornish hens topped with a rich, sweet-and-savory prunes and cognac reduction.
Cornish Hens With Prunes & Cognac recipe image
Cornish Hens With Prunes & Cognac recipe image
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Cornish Hens With Prunes & Cognac

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 86.0

Description

This classic dish features tender, crispy-skinned Cornish hens paired with a luxurious sauce of plump prunes and aromatic cognac. The sweetness of the fruit cuts through the richness of the roasted poultry, creating a balanced and sophisticated flavor profile. Perfect for holiday dinners or special date nights, this recipe brings restaurant-quality elegance to your home kitchen. The prunes soften during simmering, infusing the sauce with deep fruity notes, while the cognac adds a subtle warmth and complexity. Serve with simple roasted vegetables or mashed potatoes to soak up the delicious pan juices. It is an impressive yet manageable meal that guarantees to wow your guests with its beautiful presentation and robust taste.

Ingredients

Directions

  1. Preheat the oven to 450 degrees F (232&# 194;°C).
  2. Twist the wings of each Cornish hen behind its back and tie the legs together with kitchen string.
  3. Place the hens breast side up on a rack in a roasting pan.
  4. Sprinkle the hens with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
  5. Dot the hens with butter.
  6. Roast the hens until just done, about 40 to 50 minutes.
  7. Meanwhile, combine cognac, water, and pitted prunes in a small saucepan.
  8. Bring the mixture to a simmer, then cover and remove from heat.
  9. Let the prunes steep in the liquid while the hens cook.
  10. When the hens are done, transfer them to a large plate and keep warm.
  11. Pour off the fat from the roasting pan, reserving the browned bits.
  12. Set the roasting pan over moderate heat on the stovetop.
  13. Add the prune mixture, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper to the pan.
  14. Bring to a boil over moderately high heat, scraping the bottom of the pan to dislodge any brown bits.
  15. Continue boiling until the liquid is reduced to about 1/2 cup, about 8 minutes.
  16. Stir in the chopped fresh parsley.
  17. Remove the strings from the roasted hens.
  18. Spoon the prunes and sauce generously over the hens before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 86.0kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1233.8mg52%
Total Carbohydrate 19.0g7%
Dietary Fiber 2.4g10%
Sugars 3.2g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornish hen, prunes, cognac, roasted poultry, holiday dinner, special occasion, fruit sauce, pan gravy, elegant dinner, comfort food, chicken alternative, brandy sauce, roasting, simmering, dessert fruit, main course, traditional recipe, savory sweet, party food, weekend cooking
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