Garlic And Herb-roasted Cornish Hens With Portobellos Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
HERBED HENS
6 large: Garlic clove, s
2 tsp: Oregano, finely chopped
-thinly sliced,
Salt and pepper,
2 tsp: Thyme, finely chopped
4: Cornish hens, 1 lb ea
2 tsp: Rosemary, finely chopped
2 tbsp: Olive oil,
MUSHROOMS
2 large: Portobellos, 10 oz ea
3 tbsp: Olive oil,
-stems discarded,
Salt and pepper,
Directions:
1. Prepare the herbed hens: preheat oven to 400
F. In a small bowl,
combine garlic, thyme, rosemary, and oregano and season with salt and
pepper. Loosen breast skin of each hen with your fingers. Spread a
quarter of the herb mixture under the skin of each bird, rubbing it
over the breasts and thighs.
2. Heat olive oil in a large heavy skillet. Add 2 of the hens and
cook over moderately high heat, turning with tongs, until browned on
all sides, about 8 minutes. Transfer to a large roasting pan and
brown the remaining 2 hens. Roast the hens for 10 minutes. Lower oven
temperature to 300
F and continue cooking for about 30 minutes, or
until the hens are golden and the juices run clear when a thigh is
pierced with a fork. Cover loosely with foil and keep warm.
3. Prepare the Portobellos: heat a grill pan or cast-iron skillet over
moderately high heat. Brush the Portobello caps on both sides with
some of the olive oil and season with salt and pepper. Grill or
pan-fry, turning often, until the mushroom juices are exuded and the
caps are browned, about 8 minutes; brush the Portobellos with the
remaining oil from time to time. Thinly slice the caps and keep warm.
4. To serve, set a Cornish hen on each of 4 large warmed plates. Pile
the mushrooms around the hens. Spoon any pan drippings over the hens.
Chef Richard Benz at Gautreaus in New Orleans
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95
Source from luhu.jp
F. In a small bowl,
combine garlic, thyme, rosemary, and oregano and season with salt and
pepper. Loosen breast skin of each hen with your fingers. Spread a
quarter of the herb mixture under the skin of each bird, rubbing it
over the breasts and thighs.
2. Heat olive oil in a large heavy skillet. Add 2 of the hens and
cook over moderately high heat, turning with tongs, until browned on
all sides, about 8 minutes. Transfer to a large roasting pan and
brown the remaining 2 hens. Roast the hens for 10 minutes. Lower oven
temperature to 300
F and continue cooking for about 30 minutes, or
until the hens are golden and the juices run clear when a thigh is
pierced with a fork. Cover loosely with foil and keep warm.
3. Prepare the Portobellos: heat a grill pan or cast-iron skillet over
moderately high heat. Brush the Portobello caps on both sides with
some of the olive oil and season with salt and pepper. Grill or
pan-fry, turning often, until the mushroom juices are exuded and the
caps are browned, about 8 minutes; brush the Portobellos with the
remaining oil from time to time. Thinly slice the caps and keep warm.
4. To serve, set a Cornish hen on each of 4 large warmed plates. Pile
the mushrooms around the hens. Spoon any pan drippings over the hens.
Chef Richard Benz at Gautreaus in New Orleans
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95
Source from luhu.jp
Tags
Poultry