About this recipe: The flavor behind this dish boasts an earthy tone from the combination of pecans, apples and herbs,
Taking a break from Turkey and Ham this holiday season?
Sometimes it’s good to take a break and try something different for the Holidays. Here’s a recipe that John and I both love.
Ingredients 2 Cornish Hens 2 Cups Chicken Stock 1 Onion Chopped 1 Clove (large) Sliced Garlic 1 Apple, cleaned and sliced 1 Cup Roasted Pecans 1 Fresh Rosemary 1 Fresh Thyme 1 Fresh Sage Flour for coating Salt and Pepper Olive oil for frying 2 Tablespoons Butter
Directions Step 1. Split the Cornish hens in half, from the back side. Step 2. Heat frying pan on medium heat. Step 3. While frying pan is heating, salt and pepper the hens on both sides, then dust with flour. Step 4. When frying pan is ready, add enough olive oil for frying lightly. You do not want to deep fry, so don't use a lot of oil. Add hens to pan and fry lightly (about 5 to 7 mins on both sides). Remove from pan and set aside. Step 5 Add to pan, garlic, onions, pecans and butter. Cook until onions are slightly tender. Add fresh rosemary, thyme and sage. Cook for 1 minute more then add chicken stock and bring to boil. Step 6 In a baking dish, (or if you are using an oven proof pan) add the slice apples then lay the hens on top. Pour the sauce from the pan over the hens and bake in a 350 Degree oven for about 45 to 60 minutes. Check internal temp 165 Degree Fahrenheit.
John and Tracey Creates