Honey Mustard Game Hens Recipe
Summary
Preparation Time5 MinCooking Time8 Hr 0 Min
Ready In8 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Potatoes | 8 Small | |
| Thyme | 1 Teaspoon | |
| 2 Cornish game hens (about 1 1/4 lbs. each), thawed if frozen | ||
| Ground pepper | 1 To taste | |
| 2 tablespoons each honey and Dijon mustard | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Chopped parsley | ||
| Salt | To Taste | |
Directions
In a 4-quart or larger electric slow cooker, combine potatoes and thyme.
With poultry shears or a knife, split hens lengthwise through breastbone and along one side of backbone.
Rinse hen halves, pat dry, and sprinkle with salt and pepper; then place halves, cut sides down, on top of potatoes.
In a small bowl, mix honey, mustard, and wine; pour over hens.
Cover and cook at low setting until meat near thighbone is very tender when pierced (7 1/2 to 8 hours).
Carefully lift hens to a warm deep platter, then spoon potatoes around hens; keep warm.
Skim and discard fat from cooking liquid, if necessary; pour liquid into a wide frying pan.
Bring to a boil over high heat; then boil, stirring often, until reduced to about 1/2 cup (about 5 minutes).
Pour sauce over hens; sprinkle with parsley.
With poultry shears or a knife, split hens lengthwise through breastbone and along one side of backbone.
Rinse hen halves, pat dry, and sprinkle with salt and pepper; then place halves, cut sides down, on top of potatoes.
In a small bowl, mix honey, mustard, and wine; pour over hens.
Cover and cook at low setting until meat near thighbone is very tender when pierced (7 1/2 to 8 hours).
Carefully lift hens to a warm deep platter, then spoon potatoes around hens; keep warm.
Skim and discard fat from cooking liquid, if necessary; pour liquid into a wide frying pan.
Bring to a boil over high heat; then boil, stirring often, until reduced to about 1/2 cup (about 5 minutes).
Pour sauce over hens; sprinkle with parsley.
Chef
