Roast in a Rush
If you don't have a few spare hours to roast a whole chicken, then Cornish hens are the perfect substitute. Still a part of the poultry family, Cornish hens still taste very similar to chicken but they can be fully cooked in about 30 minutes. This variation of a recipe from Claire Robinson braises the hen to tender perfection in a wine and mushroom gravy.
Braised Cornish Hen With Mushroom Gravy
1 portabello mushroom, gills removed and diced
2 tsp. extra virgin olive oil
2 tbsp. gluten free flour
1 Cornish Hen (1 lb.- 1.25 lbs), rinsed and patted dry
1/2 cup white wine
1/4 cup low sodium chicken broth
1 garlic clove, minced
a few sprigs fresh parsley, chopped
salt & pepper
1. Heat a Dutch oven over medium heat and spray with nonstick spray. Add mushrooms and cook until browned and softened, 3-5 minutes.
2. While the mushrooms are cooking, place flour in a shallow bowl (large enough to fit the hen). Season the flour heavily with salt and pepper. Coat the hen in the flour, shaking off any excess.
3. Move the mushrooms to one side of the of Dutch oven. Add olive oil, then place hen in Dutch oven. Brown hen on all sides in the olive oil.
4. Carefully add the wine, letting it bubble and scraping up the brown bits with a wooden spoon.
5. Add the water and garlic and bring to a boil. Reduce heat to a gentle simmer.
6. Cover and braise until hen is cooked through, about 22 minutes.
7. Carefully transfer the hen to a rimmed platter (leave mushrooms in Dutch oven) and cover with aluminum foil to keep warm.
8. Continue simmering the liquid uncovered, until it has thickened, about 10 minutes (stirring occasionally). Taste the gravy and season if necessary.
9. Add hen back to Dutch oven and nestle in gravy. Simmer until heated through.