Ingredients: |
Ingredients: 1 Tbsp unsalted Butter
2 Tbsp minced Shallots
½ tsp minced Garlic
10 oz Button Mushrooms, wiped clean, stemmed & finely chopped
1 tsp Salt
⅛ tsp freshly ground Black Pepper
2 ½ Tbsp dry White Wine
4 Cornish Hens, about 1 ¼ pd each
½ tsp freshly ground Black Pepper
8 strips bacon, blanched
4 sprigs thyme, for garnish
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Directions: |
Directions:Preheat the oven to 400º Degrees F. In a medium skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, ¼ tsp of the salt and pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using. With your fingers, gently lift and loosen the skin from the hens' breasts to make a pocket. Spread about 2 Tbsp of the mushroom duxelle over each breast and bull the skin back into place. Season the hens, inside and out, with the remaining ¾ tsp salt and pepper. Wrap each hen with 2 strips of bacon, crossing over the breast to cover. Place the hens breast side up in a roasting pan and roast until the juices run clean and an instant-read thermometer inserted into the thickest part of the thigh registers 180º Degrees F, about 45 minutes. Remove from the oven and serve.© |
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