1 tablespoon butter 1 large shallot, peeled and minced (1/4 cup) 1 tablespoon all-purpose flour 1/2 cup chicken broth 1/4 teaspoon fresh rosemary, minced 1/2 cup port wine 1/2 cup dried cherries 1 teaspoon balsamic vinegar 2 Rock Cornish Hens salt & pepper
Preheat oven to 375 degrees. Season hens inside and out with salt & pepper. Place in pan on a rack. Bake for one hour until juices run clear or the temperature in the thigh reaches 180 degrees.
Meanwhile, make the sauce by melting butter in a small pan. Add shallot and saute over medium heat for 5 minutes until tender. Stir in flour, until blended. Add chicken broth and cook, stirring constantly, until smooth and thickened (about 3 minutes)
Stir in rosemary, wine and dried cherries and simmer for 5 minutes. Add vinegar and simmer for 1 minute. Season to taste with salt & pepper. Makes 1 1/2 cups.
Using 2 dinner plates, place a hen on each one and top with some of the sauce. Could serve with rice and your favorite vegetable.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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