Name: Baked Cornish Hens
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 4
Ingredients: 2-1/4 cups reduced-sodium chicken broth -; 2/3 cup uncooked wild rice -; 1/4 cup chopped onion -; 1/4 cup chopped celery -; 1 teaspoon olive oil -; 1 garlic clove, minced -; 1/2 cup chopped dried apricots -; 2 tablespoons chopped almonds -; 1 cup apricot nectar, divided -; 1/2 cup sweet white wine or apple juice, divided -; 1/4 teaspoon plus 1/8 teaspoon salt, divided -; 1/4 teaspoon poultry seasoning -; 1/4 teaspoon pepper, divided -; 2 Cornish game hens (20 to 24 ounces each), cut in half -; 1 teaspoon white balsamic vinegar -; Dash ground cinnamon -

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Baked Cornish Hens

1. 2-1/4 cups reduced-sodium chicken broth -

2. 2/3 cup uncooked wild rice -

3. 1/4 cup chopped onion -

4. 1/4 cup chopped celery -

5. 1 teaspoon olive oil -

6. 1 garlic clove, minced -

7. 1/2 cup chopped dried apricots -

8. 2 tablespoons chopped almonds -

9. 1 cup apricot nectar, divided -

10. 1/2 cup sweet white wine or apple juice, divided -

11. 1/4 teaspoon plus 1/8 teaspoon salt, divided -

12. 1/4 teaspoon poultry seasoning -

13. 1/4 teaspoon pepper, divided -

14. 2 Cornish game hens (20 to 24 ounces each), cut in half -

15. 1 teaspoon white balsamic vinegar -

16. Dash ground cinnamon -

How to cook deliciously - Baked Cornish Hens

1. Stage

In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed.

2. Stage

Meanwhile, in a nonstick skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the apricots, almonds, 1/3 cup apricot nectar, 1/4 cup wine, 1/4 teaspoon salt, poultry seasoning and 1/8 teaspoon pepper. Stir into cooked rice.

3. Stage

Spoon mixture into 4 mounds in a shallow roasting pan coated with cooking spray; top each with a Cornish hen half. Cover and bake at 375° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 180°.

4. Stage

In a large saucepan, combine remaining nectar and wine. Bring to a boil; cook for 5-7 minutes or until reduced to 1/2 cup. Add the vinegar, cinnamon and remaining salt and pepper. Reduce heat; cook and stir over medium-low heat for 1 minute. Serve with hens and rice.