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Cornish Hens with Vegetables
Description
A cornish hen is a young chicken served whole. Get your chicken and veggies all in one pan.
Ingredients
- 2 small Cornish hens
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup flourr
- 3 slices of bacon cut into 1 in. pieces
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 (14.5 oz.) can chicken broth
- 1/2 lb. new potatoes, diced
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 cup frozen pearl onions and peas, thawed
Methods/steps
- Place the oven temperature on 350 degrees and allow the oven to heat while preparing the hens.
- Salt and pepper the hens all over.
- Dust the hens with the flour being sure to shake off any excess flour.
- Put the bacon in an oven proof Dutch oven over medium high heat.
- Cook the bacon 6 minutes or until crisp, stirring often.
- Remove the bacon with a slotted spoon and lay on paper towel to drain.
- Place the hens into the Dutch oven.
- Brown the hens on all sides.
- Remove the hens to the paper towel to drain and discard all but 1 T of the drippings.
- Add the shallot and garlic to the remaining drippings.
- Stirring often cook for 3 minutes or until the shallots are translucent.
- Place the hens and bacon back into the Dutch oven.
- Pour the chicken broth over the hens.
- Add the potatoes to pan.
- Sprinkle in the rosemary and thyme and stir to combine.
- Bring the mixture to a rapid boil.
- Cover the pan and place in the oven for 20 minutes.
- Add the onions with peas to the pan,
- Continue baking an additional 15 minutes or until the hens are not longer pink and fork tender.
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