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Receta Cornish Game Hens With Sweet Onion Compote ...
by Global Cookbook

Cornish Game Hens With Sweet Onion Compote ...
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Ingredientes

  • 9 Tbsp. butter
  • 3 lrg onions minced (abt 6 c.)
  • 6 Tbsp. sugar
  • 1 c. dry red wine
  • 3 x Cornish game hens quartered, and backbones removed Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. Sherry wine vinegar
  • 1 1/2 c. chicken stock (or possibly canned low-salt chicken broth
  • 2 Tbsp. all-purpose flour Minced fresh parsley

Direcciones

  1. Heat 3 Tbsp. butter in large nonstick skillet over medium-high heat. Add in onions and 3 Tbsp. sugar. Cook till onions are golden brown, stirring often, about 15 min. Reduce heat to medium-low. Add in wine and cook till onions are very tender and mix is reduced to thick jamlike consistency, stirring frequently, about 40 min. Set compote aside.
  2. Preheat oven to 450 degrees. Heat 2 Tbsp. butter in heavy large skillet over medium-high heat. Add in hen quarters and brown well on all sides, about 8 min. Place hen quarters on rimmed baking sheet (don't clean skillet). Sprinkle hens with salt and pepper. Bake hen quarters till cooked through, about 20 min.
  3. Transfer hen quarters to bowl; cover to keep hot. Add in drippings from baking sheet, vinegar and remaining 3 Tbsp. sugar to skillet used to brown hens. Bring to boil, scraping up any browned bits. Add in stock and bring to boil. Mix remaining 4 Tbsp. butter and flour in small bowl, forming paste. Whisk paste into stock mix. Boil till thickened to sauce consistency, about 3 min. Season to taste with salt and pepper.
  4. Rewarm onion compote; spoon onto center of each plate. Arrange 2 hen quarters around compote. Spoon sauce over. Sprinkle with minced parsley and serve.
  5. This recipe yields 6 servings.
  6. Comments: Cornish game hens are a delicious and more readily available substitute for the guinea hens which the chef at Restaurant Hiely-Lucullus uses to prepare this. (Have the butcher quarter the hens and remove their backbones.) When in season, peaches are caramelized and served with this dish at the restaurant.
  7. Description: "(Poussin A La Confiture D'Oignons)"