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Wine-Country Cornish Hens

Recipe Source by Mitzi Perdue

Wine-Country Cornish Hens

Recipe Source by Mitzi Perdue

The perfect dish for Sunday dinner, Cornish hens slow roast in a Dutch oven. Dry white wine, tomatoes, garlic and herbs form a delicious broth that can be served overtop. Enjoy with rice or mashed potatoes.

Recipe Quick Facts

Prep
15
Minutes .
Cook
1
Hour .
Makes
4
Servings .
The link to Wine-Country Cornish Hens has been copied

Ingredients

Ingredients

  • 4 Perdue Whole Cornish Hens
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1/2 cup dry white wine or vermouth
  • 1/2 cup chicken broth
  • 2 tomatoes, peeled and chopped
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons minced, fresh oregano or 1/2 teaspoon dried

Made with Our

Step 1

Step 1

Season hens inside and out with salt and pepper. Fold wings back and tie legs together.

Step 2

Step 2

In a Dutch oven large enough to hold all four hens, over medium-high heat, heat oil. Brown hens on breast sides. If pan is not large enough to brown four at a time, do two at a time. Remove hens and reserve.

Step 3

Step 3

Add onion and garlic and saute for 5 minutes. Stir in flour. Add remaining ingredients and season to taste with salt and pepper. Stir.

Step 4

Step 4

Return hens to Dutch oven, breast side up, and bring liquid to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes. Cornish are doine when jices run clear, no hint of pink when thigh is pierced, and internal temperature reaches 180 F.

Source: The Perdue Chicken Cookbook by Mitzi Perdue, ©2000. Perdue Farms.