Cornish Game Hens With Wild Rice Apple Recipe
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.
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