Orange Tarragon Cornish Game Hens


2 tablespoons vegetable oil

2 tablespoons butter or margarine

2 Cornish hens, split lengthwise

1 cup fresh mushrooms, sliced

2 cloves of garlic, minced

½ teaspoon dried tarragon leaves, crushed

1 can (10.5 oz.) condensed chicken broth

1 tablespoon cornstarch

2 tablespoons orange juice

grated orange peel

In a 10-inch skillet over medium high heat, heat oil and margarine, then sear hens until browned on both sides. Remove hens to baking dish. Reserve drippings.

Reduce heat to medium and add mushrooms, garlic and tarragon. Cook 2 minutes, stirring constantly. Add broth and heat to a boil. Pour hot mixture over hens and cover with foil.

Bake at 350 degrees for 25 minutes. Uncover and baste hens with pan juices. Bake without cover for 10 minutes or until juices run clear.

Remove hens to warmed platter and keep warm. Pour pan juices into skillet and heat to boiling over high heat. Combine cornstarch and orange juice and stir into boiling liquid. Boil for 1 minute. Spoon sauce over hens and prepared rice. Sprinkle grated orange peel on top.

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