Cornish Game Hens With Wild Rice Apple Recipe
This is the best ever Cornish Game Hens With Wild Rice Apple I have ever tasted! You have landed in the right place. This Cornish Game Hens With Wild Rice Apple is always a hit as a Main Dish . A good way to use up Poultry is to make some irresistible Cornish Game Hens With Wild Rice Apple. Your near and dear ones including your pals will vouch for this tempting Cornish Game Hens With Wild Rice Apple recipe. Try it.
Ingredients
1 tablespoon unsalted margarine
1 large yellow onion, chopped
1 large stalk celery, chopped
1 large apple, peeled, cored, and chopped
1/2 teaspoon each dried sage and marjoram, crumbled
1/4 teaspoon black pepper
3/4 cup long grain and wild rice mixture, cooked by package directions but with seasoning packet omitted
3/4 cup low sodium chicken broth
1/2 cup apple cider
1/4 cup dry white wine
2 Cornish hens, skinned
2 teaspoons cornstarch blended with
1/4 cup plain low fat yogurt
Directions
Preheat the oven to 375°F.
Melt the margarine in a heavy 4 quart Dutch oven over moderate heat.
Add the onion, celery, apple, sage, marjoram, and pepper.
Cover and cook, stirring occasionally, until soft about 5 minutes.
Transfer half the mixture to a bowl and stir the cooked rice into it; cool.
Add the chicken broth, cider, and wine to the remaining mixture in the Dutch oven and simmer over low heat for 1 minute.
Stuff the hens with the rice mixture, then truss them and place in the Dutch oven.
Baste them with some of the liquid, cover, and place in the oven; cook for 30 to 35 minutes or until fork tender.
Transfer the hens to a heated platter and keep warm.
Bring the vegetables in the Dutch oven to a simmer over moderate heat, and whisk in the cornstarch yogurt mixture.
Stir for 1 to 2 minutes or until slightly thickened (do not boil or the sauce will curdle).
Remove from the heat.
Halve the hens and smother with the sauce.
Melt the margarine in a heavy 4 quart Dutch oven over moderate heat.
Add the onion, celery, apple, sage, marjoram, and pepper.
Cover and cook, stirring occasionally, until soft about 5 minutes.
Transfer half the mixture to a bowl and stir the cooked rice into it; cool.
Add the chicken broth, cider, and wine to the remaining mixture in the Dutch oven and simmer over low heat for 1 minute.
Stuff the hens with the rice mixture, then truss them and place in the Dutch oven.
Baste them with some of the liquid, cover, and place in the oven; cook for 30 to 35 minutes or until fork tender.
Transfer the hens to a heated platter and keep warm.
Bring the vegetables in the Dutch oven to a simmer over moderate heat, and whisk in the cornstarch yogurt mixture.
Stir for 1 to 2 minutes or until slightly thickened (do not boil or the sauce will curdle).
Remove from the heat.
Halve the hens and smother with the sauce.
