Garlic and herb-roasted cornish hens with portobellos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Garlic clove(s) thinly sliced |
| 2 | teaspoons | Thyme, finely chopped |
| 2 | teaspoons | Rosemary, finely chopped |
| 2 | larges | Portobellos (10 oz ea) stems discarded |
| 2 | teaspoons | Oregano, finely chopped |
| Salt and pepper | ||
| 4 | Cornish hens (1 lb ea) | |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Olive oil |
| Salt and pepper | ||
Directions
HERBED HENS
MUSHROOMS
1. Prepare the herbed hens: preheat oven to 400øF. 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 300øF 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 Gautreau's in New Orleans Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95