Lunch / Dinner
Pan-Roasted Game Hens with Olives & Herbs
These miniature chickens are a sure fit for company, but why wait until the weekend to enjoy such quick-cooking birds?
It’s surprising Cornish game hens often get passed over in the meat case. Small and plump, they can be cooked whole with little fuss and in no time at all. Halved and pan-roasted, like in this recipe, they’re perfectly portioned for big flavor in every bite.
Searing the hens and roasting them in their own juices leaves behind a lot of flavor. So you don’t lose any, turn those juices into a sauce. Sauté sweettasting shallots in the hen drippings, then add sherry for bite, broth for flavor, and butter and flour for body. Black olives and three fresh herbs give the sauce deep Mediterranean flavor.
Ingredients
FOR THE CORNISH HENS, SPLIT:
FOR THE SAUCE, SAUTÉ:
COMBINE:
Test Kitchen Tip
Black olives are actually ripe green olives that get their deep color from oxygenation and the curing process.
Instructions
Preheat oven to 450°.
For the Cornish hens, remove the backbone with kitchen shears and discard. Cut the hens in half by splitting the breast plate with a chef’s knife. Dry hens with paper towels. Combine paprika, salt, and pepper; season hens with spice mixture.
Sear hens, skin side down, in oil in a large ovenproof nonstick skillet over medium-high heat until golden, 4 minutes. Flip hens; sear 2 minutes more. Transfer hens to the oven.
Roast hens until an instant-read thermometer inserted into the thickest part of the breast registers 165°, about 10 minutes. Transfer hens to a plate, tent with foil, and let rest while making sauce.
For the sauce, sauté shallots and garlic in same skillet over medium-high heat until soft, about 3 minutes. Add sherry and olives; cook until reduced to 1 Tbsp. Add broth and simmer sauce until slightly reduced, 2–3 minutes.
Combine butter and flour; swirl into sauce, one tablespoon at a time. Off heat, stir in rosemary, thyme, and mint; season with salt and pepper. Serve sauce over hens
Remove the backbone with kitchen shears, then open hens like a book, halving them with a chef’s knife.
Searing the hens before roasting them crisps the skin and leaves you with bits in the skillet for a sauce.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 772
% Daily Value*
Total Fat 55g 84%
Saturated Fat 17g 85%
Cholesterol 354mg 118%
Sodium 821mg 34%
Carbs 6g 2%
Fiber 2g 8%
Protein 59g
*Percent Daily Values are based on a 2,000 calorie diet.