Cornish Games Hens with Mustard Cream Mushrooms
Elevate your dinner table with these succulent Cornish Game Hens with Mustard Cream Mushrooms—a recipe that flawlessly combines crispy, golden roasted hens with a rich and velvety mushroom sauce. Infused with fresh thyme for an herbal aroma and basted to juicy perfection, the game hens pair exquisitely with a luxurious sauce made from sautéed cremini mushrooms, white wine, Dijon mustard, and heavy cream. This elegant dish is perfect for special occasions or when you’re looking to impress guests with a restaurant-quality meal. Serve alongside roasted vegetables, creamy mashed potatoes, or crusty bread to soak up the indulgent sauce. With its blend of rustic flavors and gourmet flair, this recipe will quickly become a household favorite for any celebration.
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Recipe Information
Ingredients
- 2 whole Cornish game hens
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 6 sprigs Fresh thyme
- 2 tablespoons Unsalted butter
- 2 small Shallots, finely chopped
- 8 ounces Cremini mushrooms, sliced
- 0.5 cup White wine
- 1 cup Chicken stock
- 2 tablespoons Dijon mustard
- 0.75 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Pat the Cornish game hens dry with paper towels. Rub them all over with 1 tablespoon of olive oil each, then season generously with salt, pepper, and garlic powder.
Stuff 3 sprigs of fresh thyme into the cavity of each hen and tie the legs together with kitchen twine.
Place the hens on a roasting pan or large baking dish. Roast in the preheated oven for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Halfway through cooking, baste the hens with their juices.
While the hens are roasting, prepare the mustard cream mushroom sauce. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.
Add the chopped shallots and cook for 2-3 minutes until softened and fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and begin to brown.
Deglaze the skillet with white wine, scraping the bottom of the pan to release any browned bits. Let the wine reduce by half, about 2-3 minutes.
Stir in the chicken stock and bring to a simmer. Cook for an additional 5 minutes to concentrate the flavors.
Lower the heat and whisk in the Dijon mustard and heavy cream. Let the sauce simmer gently until it thickens slightly, about 3-5 minutes.
Stir in the fresh parsley and taste for seasoning, adjusting with additional salt or pepper as needed.
Once the hens are fully cooked, let them rest for 5 minutes before carving.
Serve the roasted hens with the mustard cream mushroom sauce drizzled generously over the top. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.4 g | 298% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1063 mg | 354% | |
| Sodium | 2201 mg | 96% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.1 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 255 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3263 mg | 69% | |
*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.
