French Style Pot Roasted Rock Cornish Game Hens
Elevate your dinner table with the sophisticated charm of French Style Pot Roasted Rock Cornish Game Hens, a dish that combines rustic elegance with comforting flavors. Perfectly golden and tender, these petite hens are seared in olive oil and butter before simmering in a fragrant medley of fresh herbs, garlic, and a white wine broth. Roasted with caramelized onions, carrots, and celery, the dish develops a rich depth of flavor, while a silky pan sauce—enriched with optional cream and a bright hint of lemon zest—takes it over the top. This one-pot recipe is as visually stunning as it is delicious, offering an impressive yet approachable option for your next dinner party or special occasion. Keywords: Cornish game hens, French pot roast, white wine sauce, one-pot recipe, elegant dinner.
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Recipe Information
Ingredients
- 2 whole (about 1.5 pounds each) Rock Cornish game hens
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 4 cloves (minced) Garlic
- 1 large (diced) Yellow onion
- 2 large (peeled and chopped) Carrots
- 2 stalks (chopped) Celery
- 1 cup Dry white wine
- 2 cups Chicken stock
- 1 tablespoon All-purpose flour
- 1 tablespoon (optional for sauce) Heavy cream
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C).
Rinse the game hens under cold water and pat them dry with paper towels. Season them inside and out with salt and black pepper.
Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Place the game hens in the pot, breast-side down, and brown them for 3–4 minutes on each side until golden all over. Remove the hens and set them aside.
Add the diced onion, chopped carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until slightly softened.
Stir in the minced garlic, cooking for an additional minute until fragrant.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom of the pot.
Pour in the chicken stock and add the thyme and rosemary sprigs. Bring the mixture to a gentle simmer.
Return the game hens to the pot, breast-side up. Cover with the lid and transfer the pot to the preheated oven.
Roast the hens for 45–50 minutes, basting them occasionally with the pan juices, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Carefully remove the pot from the oven. Transfer the hens to a cutting board and tent them loosely with foil to rest.
Strain the cooking liquid into a bowl, discarding the herb sprigs but reserving the vegetables if desired for serving.
Return the liquid to the pot and bring it to a simmer over medium heat. Whisk in the all-purpose flour until the sauce thickens slightly. Optionally, stir in heavy cream and lemon zest for a richer sauce.
Carve the game hens and plate them with the roasted vegetables. Drizzle with the sauce before serving.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.9 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 107 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 972 mg | 21% | |
*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.
