| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cornish |
Chicken & p, From hard c |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cornish Hens; (22 Oz Each) |
| 1 |
ts |
Dried Tarragon Leaves |
| 2 |
tb |
Vegetable Oil |
| 1 |
c |
Chicken Broth |
| 1/4 |
c |
Lemon Juice |
| 2 |
|
Cloves Garlic; Minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground Black Pepper |
| 1/2 |
lb |
Asparagus; Trimmed And Sliced Diagonally |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
Rinse hens inside and out; pat dry. Place breast-side down on cutting
board. Using poultry shears or large knife, cut along both sides of
backbone and remove. Spread bird open, turn breast side up, and press flat.
Cut down center of breast bone; split bird into two halves. Sprinkle with
tarragon. In large skillet or Dutch oven, heat oil over medium-high heat.
Add hens, skin-side down; cook for 6 to 7 minutes on each side until
browned. Add broth, lemon juice, garlic, salt and pepper; bring to a boil.
Reduce heat to medium-low. Cover and simmer for 20 to 30 minutes or until
hens register 180 degrees in thickest portion. Add asparagus; cover and
steam for 5 minutes or until asparagus is crisp-tender. Place hens and
asparagus on serving platter. In small bowl, dissolve cornstarch in water,
and stir into pan juices. Bring to a boil; cook for 1 to 2 minutes or until
thickened. Serve over hens.
NOTES : Poultry, lemon, and asparagus combine for a fancy spring feast for
just a few.
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr
05, 1998
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