These Glazed Cornish Hens With Plums offer a delightful balance of sweet and savory flavors, perfect for a special weeknight dinner or a casual holiday meal. The tender Cornish hens are browned for texture, then simmered in a rich, aromatic sauce made from plum jam, soy sauce, and fresh lemon juice. Dried sage adds an earthy depth that complements the fruit beautifully. Served over hot brown rice and topped with fresh sliced plums, this dish is both elegant and comforting. The glaze thickens into a glossy coating that pairs perfectly with the juicy meat. It’s an international-inspired classic that brings restaurant-quality flavor to your home kitchen with minimal fuss.
Glazed Cornish Hens With Plums
Description
These Glazed Cornish Hens With Plums offer a delightful balance of sweet and savory flavors, perfect for a special weeknight dinner or a casual holiday meal. The tender Cornish hens are browned for texture, then simmered in a rich, aromatic sauce made from plum jam, soy sauce, and fresh lemon juice. Dried sage adds an earthy depth that complements the fruit beautifully. Served over hot brown rice and topped with fresh sliced plums, this dish is both elegant and comforting. The glaze thickens into a glossy coating that pairs perfectly with the juicy meat. It&# 226;ÂÂs an international-inspired classic that brings restaurant-quality flavor to your home kitchen with minimal fuss.Ingredients
Directions
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Heat vegetable oil in a nonstick Dutch oven or large skillet over medium-high heat.
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Add the Cornish hens and cook, turning once, until browned on both sides.
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In a bowl, mix together the plum jam, dried sage, lemon juice, and low-sodium soy sauce.
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Pour the sauce mixture over the hens in the Dutch oven.
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Heat the mixture to a boil, then reduce the heat to low.
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Cover and simmer for 50 to 60 minutes, or until the juices run clear when pierced.
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Remove the hens from the Dutch oven and set aside, keeping them warm.
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Spread the hot cooked brown rice onto a serving platter.
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Place the cooked hens on top of the rice.
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Add the thinly sliced plums to the reserved liquid in the Dutch oven.
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Heat the sauce to a boil, then reduce heat to medium.
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Cook uncovered, stirring occasionally, until the sauce is slightly thickened.
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Spoon the plum sauce over the hens and rice before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300.9kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 3.5g18%
- Cholesterol 11.8mg4%
- Sodium 449.4mg19%
- Total Carbohydrate 52.4g18%
- Dietary Fiber 5.7g23%
- Sugars 14.0g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredients "chopped onion (about 1 small)" and "chopped fresh or" appeared as incomplete steps in the original directions and were likely intended as additional flavorings for the sauce. You may add 1 small chopped onion and 1 tablespoon of fresh chopped herbs (such as thyme or rosemary) to the sauce mixture for extra depth of flavor.
Ensure the Cornish hens are fully cooked by checking that the internal temperature reaches 165ðF (74ðC) in the thickest part of the thigh.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the meat from drying out.
If fresh plums are out of season, you can substitute with frozen sliced plums or apricots for the sauce and garnish.
