I simply love these little beggars. They are always so juicy, and absolutely yummy.
This will serve 4
- 2 2lb. Cornish Game Hens, halved
- 8 sage leaves, fresh
- 2/3 cup dry white wine, (1/3 cup for the Chef…well?)
- 3 tbsp. Calvados
- 2 tbsp. finely chopped shallots
- 2 tbsp. chopped sage
Preheat oven to 450 degrees. Starting at the neck end of hens, slide your fingers between the skin and breast and insert 2 sage leaves in each piece. Sprinkle with a pinch of salt and pepper and transfer to a roasting pan. Roast for 15 minutes.
Simmer 1/3 cup of wine, Calvados and shallots in a small saucepan stirring until the sauce thickens (about 5-6 minutes). When thickened, simply stir in the chopped sage leaves.
Brush about half the glaze over the chickens and roast for a further 5 minutes. Brush with the remaining glaze and now cook until the hens are cooked and the glaze is bubbling (about 5-8 minutes further. Now is a good time to try YOUR 1/3 cup of wine and relax, almost done! Transfer to a platter to rest.
Skim off the fat from the juices in the pan and discard. Add the remaining 1/3 cup of wine and boil until it has reduced by 1/3. This should take another five minutes. Spoon over the hens. Cut down the middle of the hen and serve 1/2 hen per plate.
Serve with a lovely risotto or garlic mashed potatoes and a vegetable.
Light the candles, pour the wine, seat everyone and enjoy! The conversations will be lively and the laughter will ring throughout the dinner.