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Cornish Hens With Creamy Chipotle Sauce

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Vegetables	Mexican	Chicken, Mexican	4	Servings

INGREDIENTS

4		Cornish game hens, about 1
		1/4 pounds
2 1/2	c	Roasted Tomatillo-Chipotle
		Salsa separate recipe
1	lb	Green beans, trimmed
1		White onions, sliced 3/8"
		thick
1/2	c	Heavy cream
1	T	Vegetable or olive oil
		Salt, preferably coarse

INSTRUCTIONS

Rinse the hens and pat dry. Set them in a bowl and coat with the
Roasted Tomatillo-Chipotle Salsa. Cover and let stand at room
temperature for 1 hour.  In a large pot of boiling salted water, cook
the green beans and onion  slices until both are crisp-tender, about 4
minutes. Drain and spread  out on a tray to cool.  Preheat oven to
450-degrees. Scrape the marinade from the hens back  into the bowl and
stir in the cream. Set the hens, breast side up, in  a large oiled
roasting pan with the legs facing out. Brush hens with  the oil, season
with salt and roast in the middle of the oven for 15  minutes. Arrange
the beans and onions around the hens, pour the  marinade over and roast
for about 20 minutes longer, or until the  thigh juices run clear when
pierced.  Transfer the hens and vegetables to a serving platter and
cover  loosely with foil. Spoon off any fat from the pan sauce. Set the
roasting pan over 2 burners on moderate heat and boil, scraping up  any
browned bits, for 1 minute. Season with salt. Spoon half of the  sauce
around the hens and serve with the remaining sauce. Posted to
MC-Recipe Digest V1 #358  Recipe by: Food and Wine November 1996  From:
Greg Hastings <ghasting@halcyon.com>  Date: Sun, 29 Dec 1996 09:41:58
-0800

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 925 Calories From Fat: 570 Total Fat: 63.4g Cholesterol: 380.1mg Sodium: 493.3mg Potassium: 972.2mg Carbohydrates: 24g Fiber: 3.3g Sugar: 8g Protein: 62.1g