Cornish Hens With Port-Cherry Sauce

By -
  • Yield: 4 servings (serving size: 1 hen half plus 3 tablespoons sauce)

             Cornish Hens With Port-Cherry Sauce Recipe

Ingredients

  • Hens:
  • 2 (1 1/2-pound) Cornish hens
  • 1 teaspoon Spanish smoked paprika (available at specialty-food shops)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh thyme, divided
  • Cooking spray
  • 2 fresh thyme sprigs
  • Sauce:
  • 1 teaspoon olive oil
  • 1/2 cup minced red onion
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup port or other sweet red wine
  • 1/4 teaspoon cornstarch
  • 1/3 cup dried cherries
  • Additional thyme sprigs (optional)

Preparation

1. Preheat oven to 400°.
2. Remove giblets and necks from hens. Rinse with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine paprika, next 3 ingredients (through pepper), and 1/4 teaspoon chopped thyme; rub on hens.
3. Place hen halves, breast sides up, in a shallow roasting pan coated with cooking spray; place a thyme sprig in the cavity of each bird.
4. Insert a thermometer into meaty part of a thigh, avoiding the bone. Bake at hens at 400° for 35 minutes or until thermometer registers 165°. Transfer hens to a platter; cover with foil.
5. To prepare sauce, place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from broiler pan into bag; let stand 10 minutes until fat rises to top. Seal bag; carefully snip off 1 bottom corner. Drain drippings into a small bowl; discard fat. Set drippings aside.
6. Heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes.
7. Combine broth, port, 1/4 teaspoon chopped thyme, cornstarch, cherries, reserved drippings, and any juices accumulated on platter; add to pan, and cook 5 minutes. Serve hens with sauce; garnish with additional thyme sprigs, if desired.

Nutritional Information

Calories per serving:272
Fat per serving:7g
Saturated fat per serving:2g
Monounsaturated fat per serving:3g
Polyunsaturated fat per serving:2g
Protein per serving:33g
Carbohydrates per serving:13g
Fiber per serving:1g
Cholesterol per serving:147mg
Iron per serving:2mg
Sodium per serving:243mg
Calcium per serving:29mg

Comments

Post a Comment

Popular posts from this blog

Golden Gazpacho

By -
Image
Yield:  6 servings (serving size: 1 cup)                   Ingredients 3 1/2 cups   chopped seeded yellow tomato (about 1 1/2 pounds) 2 cups   chopped seeded peeled cucumber (about 1) 1 cup   chopped yellow bell pepper (about 1 medium) 1/2 cup   chopped red bell pepper 1/2 cup   chopped green bell pepper 1/2 cup   chopped red onion 2  garlic cloves, chopped 1 tablespoon   chopped fresh mint 1 tablespoon   chopped fresh cilantro 2 tablespoons   white wine vinegar 1 tablespoon   honey 2 teaspoons   extravirgin olive oil 3/4 teaspoon   salt 1/4 teaspoon   ground cumin Preparation Combine the first 7 ingredients in a blender; process until smooth. Add mint and remaining ingredients; pulse 5 times or until well combined. Cover and chill for at least 1 hour or overnight. Nutritional Information Calories per serving: 77 Calories from fat: 27% Fat per serving: 2.3g Saturated fat per serving: 0.3g Monounsaturated fat per serving: 1.2g Polyunsaturated fat pe
Read more

Thai Corn Soup

By -
Image
                               Thai Corn Soup Corn soup made in Thai style with lemon grass and galangal. Cooking Time:  30-45 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Tinned corn 4-5 tablespoons • Oil 1 tablespoon • Lemon grass roots 2 inches • Onion ,chopped 2 tablespoons • Lemon grass roots 2 inch • Ginger 1/2 inch • Galangal 1/2 inch • Fresh red chilli,sliced 1 • Kaffir lime leaves 4 • Vegetable stock 3 cups • Red curry paste 1 teaspoon • Lemon slices 3-4 slices Juice of ½ lemon • Basil leaves 5 • Salt to taste • Coconut milk 1/2 cup Method Heat oil in a non stick pan, add onion and saute. Diagonally slice lemon grass root and add. Slice ginger and galangal and add. Add fresh red chilli, kaffir lemon leaves and vegetable stock and let it come to a boil. Add red curry paste and mix well. Drain and add corn and mix. Add lemon slices, lemon juice
Read more

Fudgy Cream Cheese Brownies

By -
Image
Yield:  16 servings (serving size: 1 square)                 Ingredients 3/4 cup   sugar 1/4 cup   plus 2 tablespoons reduced-calorie stick margarine, softened 1  large egg 1  large egg white 1 tablespoon   vanilla extract 1/2 cup   all-purpose flour 1/4 cup   unsweetened cocoa Cooking spray 1  (8-ounce) block 1/3-less-fat cream cheese, softened 1/4 cup   "measures-like-sugar" calorie-free sweetener 3 tablespoons   1% low-fat milk Preparation Preheat oven to 350°. Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray. Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect. Bake at 350° for 30 minutes. Cool completely in pan
Read more