Cornish Game Hens with Grapes in Vermouth
Delight friends and family with the elegance of Cornish Game Hens with Grapes in Vermouth, a show-stopping recipe that’s perfect for special occasions or an elevated weeknight dinner. Tender, golden-browned Cornish hens are roasted to perfection alongside juicy, halved grapes and aromatic thyme, creating a beautifully fragrant dish. The pan sauce—crafted from a base of dry vermouth, chicken stock, and the sweet, mellow flavor of sautéed shallots—is brightened with a splash of lemon juice for a perfectly balanced finish. With a quick 15-minute prep time and easy oven roasting technique, this dish is an effortless yet refined option. Serve it with the rich, glossy sauce poured over the hens or on the side for a stunning presentation guaranteed to impress. Keywords: Cornish game hens, grapes in vermouth, elegant dinner recipe, roasted Cornish hen, pan sauce.
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Recipe Information
Ingredients
- 2 whole Cornish game hens
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 whole Shallots, finely chopped
- 1 cup Dry vermouth
- 1 cup Chicken stock
- 2 cups Red or green seedless grapes, halved
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Rinse the Cornish game hens under cold water and pat them dry with paper towels.
Season the hens generously inside and out with salt and pepper.
Heat the olive oil in a large ovenproof skillet or roasting pan over medium-high heat.
Add the hens to the pan and sear them until golden brown on all sides, about 4-5 minutes per side. Remove the hens and set them aside.
Reduce the heat to medium and melt the butter in the same pan.
Add the chopped shallots to the pan and sauté until they are softened and translucent, about 2-3 minutes.
Deglaze the pan by pouring in the vermouth, scraping up any brown bits from the bottom of the pan.
Stir in the chicken stock and bring the mixture to a simmer.
Return the seared Cornish game hens to the pan, breast side up. Scatter the halved grapes and thyme sprigs around the hens.
Transfer the skillet or pan to the preheated oven and roast for 30-35 minutes, or until the hens reach an internal temperature of 165°F (74°C) when tested in the thickest part of the meat.
Baste the hens with the pan sauce a couple of times during cooking to keep them moist.
Remove the skillet from the oven and transfer the hens to a serving platter. Tent them loosely with aluminum foil to keep warm.
Discard the thyme sprigs and stir the lemon juice into the remaining sauce in the pan.
Simmer the sauce over medium heat for 5-7 minutes to reduce and concentrate the flavors.
Pour the sauce with grapes over the hens or serve it on the side. Enjoy your Cornish game hens with grapes in vermouth.
Nutrition Facts
Calories |
2947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 3353 mg | 146% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 53.6 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 259 mg | 20% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3104 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
