Recipes Meat and Poultry Chicken Cornish Hen Recipes Cornish Hen with Tart Cherry Sauce 3.8 (9) 8 Reviews 3 Photos This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking. Recipe by Slim Cooker Published on March 5, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 20 mins Cook Time: 1 hrs 30 mins Total Time: 1 hrs 50 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 teaspoon sea salt 1 teaspoon ground black pepper ½ teaspoon dried thyme ½ teaspoon garlic powder ¼ teaspoon dried rosemary ⅛ teaspoon paprika 5 tablespoons unsalted butter, melted 2 Cornish game hens ½ cup white wine 1 (15 ounce) can tart cherries, drained 1 ½ cups red wine ¼ cup pulp-free orange juice 1 tablespoon packed brown sugar 2 tablespoons unsalted butter 1 tablespoon all-purpose flour, or as needed Directions Preheat oven to 350 degrees F (175 degrees C). Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture. Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens. Cook's Note: If hens don't yield enough juice as mine did initially, a combination of about 2 tablespoons butter and 1/2 cup white wine can be used to add basting fluid. I Made It Print Nutrition Facts (per serving) 646 Calories 41g Fat 20g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 646 % Daily Value * Total Fat 41g 53% Saturated Fat 19g 93% Cholesterol 204mg 68% Sodium 531mg 23% Total Carbohydrate 20g 7% Dietary Fiber 2g 5% Total Sugars 14g Protein 27g Vitamin C 11mg 55% Calcium 54mg 4% Iron 9mg 49% Potassium 580mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved