Nutrition Facts
2 servings
2
Autumn Roasted Cornish Hen Recipe
Autumn is one of my favorite seasons: the fruits and vegetables have lovely ochre, yellow, and orange colors... mushrooms make their appearance... and the nuts are ripe. I wanted to prepare a dish that evokes the smell of autumn and the underbrush, so I propose this roasted young chicken cooked in a pot, with apple, fresh nuts, and of course a garnish of porcini and chanterelles.
Ingredients
1 Cornish hen
2 Reinette apples
2 porcini mushrooms
120 chanterelles
12 nuts
1 Onion
2 cloves Garlic
1 Brandy
1 Olive oil
50 Butter
1 Honey
30 water
2 Vegetable broth
thyme, oregano
salt, pepper
Directions
1
Melt the butter in a saucepan, season the poultry with salt and pepper. Brown the bird on all sides, add the thyme and oregano, then flambé with brandy. Remove the meat from the pot and set aside.
2
Peel the garlic and onion and cut them into dice. Sauté in the pot, add the young chicken, then half of the peeled nuts, and the apples peeled and cut into quarters. Pour in the water, then add the broth cubes. Let simmer for 20 minutes covered over low heat.
3
Slice the mushrooms, then sauté them in a pan with the chanterelles in a tablespoon of olive oil. Season with salt and pepper.
4
To finish, take the chicken and the garnish out of the pot and keep warm. Add the spoonful of honey to the sauce and let it reduce. Arrange the chicken, the apple wedges, the walnuts, and the mushrooms, and drizzle with the sauce. Garnish with a bit of thyme and fresh walnuts.
Ingredients
Ingredients
1 Cornish hen
2 Reinette apples
2 porcini mushrooms
120 chanterelles
12 nuts
1 Onion
2 cloves Garlic
1 Brandy
1 Olive oil
50 Butter
1 Honey
30 water
2 Vegetable broth
thyme, oregano
salt, pepper
Directions
Directions
1
Melt the butter in a saucepan, season the poultry with salt and pepper. Brown the bird on all sides, add the thyme and oregano, then flambé with brandy. Remove the meat from the pot and set aside.
2
Peel the garlic and onion and cut them into dice. Sauté in the pot, add the young chicken, then half of the peeled nuts, and the apples peeled and cut into quarters. Pour in the water, then add the broth cubes. Let simmer for 20 minutes covered over low heat.
3
Slice the mushrooms, then sauté them in a pan with the chanterelles in a tablespoon of olive oil. Season with salt and pepper.
4
To finish, take the chicken and the garnish out of the pot and keep warm. Add the spoonful of honey to the sauce and let it reduce. Arrange the chicken, the apple wedges, the walnuts, and the mushrooms, and drizzle with the sauce. Garnish with a bit of thyme and fresh walnuts.
Notes
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