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Ingredientes
- 4 x Cornish game hens, about 1 1/4 pounds
- 2 1/2 c. Roasted Tomatillo-Chipotle Salsa, separate recipe
- 1 lb Green beans, trimmed
- 1 lrg White onions, sliced 3/8" thick
- 1/2 c. Heavy cream
- 1 Tbsp. Vegetable or possibly extra virgin olive oil Salt, preferably coarse
Direcciones
- Rinse the hens and pat dry. Set them in a bowl and coat with the Roasted Tomatillo-Chipotle Salsa. Cover and let stand at room temperature for 1 hour.
- In a large pot of boiling salted water, cook the green beans and onion slices till both are crisp-tender, about 4 min. Drain and spread out on a tray to cold.
- Preheat oven to 450-degrees. Scrape the marinade from the hens back into the bowl and stir in the cream. Set the hens, breast side up, in a large oiled roasting pan with the legs facing out. Brush hens with the oil, season with salt and roast in the middle of the oven for 15 min.
- Arrange the beans and onions around the hens, pour the marinade over and roast for about 20 min longer, or possibly till the thigh juices run clear when pierced.
- Transfer the hens and vegetables to a serving platter and cover loosely with foil. Spoon off any fat from the pan sauce. Set the roasting pan over 2 burners on moderate heat and boil, scraping up any browned bits, for 1 minute. Season with salt. Spoon half of the sauce around the hens and serve with the remaining sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 4 servings | |
| Calories 621 | |
| Calories from Fat 315 | 51% |
| Total Fat 35.18g | 44% |
| Saturated Fat 11.53g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 139mg | 6% |
| Potassium 964mg | 28% |
| Total Carbs 30.81g | 8% |
| Dietary Fiber 11.2g | 37% |
| Sugars 1.45g | 1% |
| Protein 43.82g | 70% |
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