Butterflied Cornish Hens w/ Pomegranate Sauce

ACTIVE TIME:
COOK TIME:
SERVES;

 20 mins
1 Hour
4

Ingredients:

 

4 Cornish game hens, butterflied

Salt & Freshly ground pepper to taste

1 Tbsp Olive oil for sautéing per pan

1 Tbsp butter per pan

1 Box Wild Rice (your favorite recipe)

1 jar  La Maison Signature Pomegranate w/Saffron Sauce

 

How to Prepare:

  • Place butteflied hens on pan fitted with racks in refrigerator for 1 hour to dry out skin.

  • Remove hens from refrigerator and start preheat in oven to 425ºF.

  • Using a large sauté pan (two pans speed this process) pour oil and 1 Tbl spoon of butter in bottom of pan and melt butter, mixing together with the oil.  

  • Season hens well with salt and ground pepper.

  • Place hens skin side down in pan (s) and sear on medium heat until skin turns a golden brown and is crispy (approx. 10 min.)

  • Turn birds skin side up and place pans in oven to finish cooking.  Baste hens with natural juices as they cook.  (Approx. 25-30 min)

  • Meanwhile cook wild rice according to package directions, timed to finish with the hens.

  • Remove cap from Pomegranate sauce and place in microwave for 30-40 seconds to heat.

  • Plate by putting a serving of wild rice in center of plate, Place a hen on top of rice, and spoon Pomegranate sauce in a circle around the rice/hen.  Very attractive and very tasty!