Roasted Game Hens with Apricot-Mustard Glaze

When you’re only cooking for two, one of the challenges is finding dishes that you can make without having more leftovers than you can eat in one additional meal. This is one of the reasons that, when we’re in the mood for chicken, we turn into Cornish game hens instead. At a little over a pound a piece, 2 of them will feed us for at least one (if not two) meals. This time around, we made a apricot mustard glaze and paired it with mustard mashed potatoes. Even though we didn’t have the dried apricots the recipe called for, the taste was quite pleasing and something we would make again. Next time around, we’d plan ahead and make a vegetable as well.

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Roasted Game Hens with Apricot-Mustard Glaze
recipe courtesy Cooking Pleasures Magazine

2 Cornish game hens (about 1 1/2 lb. each), cut in half*
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/3 cup apricot preserves
2/3 cup white wine, divided
2 teaspoons dry mustard
1/3 cup diced dried apricots

1. Heat oven to 450°F. Season hens with 1/4 teaspoon each of the salt and pepper. Place, skin side up, on 15x10x1-inch pan. Bake 15 minutes.

2. Meanwhile, in small saucepan, stir together preserves, 1/3 cup of the wine, mustard and remaining 1/4 teaspoon each of the salt and pepper. Let stand 10 minutes. Bring to a simmer over medium-low heat; simmer 2 minutes or until mustard is dissolved. Reserve half of the glaze.

3. Brush roasted hens with reserved glaze. Bake hens an additional 20 minutes or until rich golden brown and no longer pink in center, brushing once or twice with reserved glaze.

4. While hens are roasting, add remaining 1/3 cup wine and apricots to glaze in saucepan. Bring to a simmer over medium-low heat; simmer 5 minutes or until apricots are tender. Spoon sauce over hens.

TIP *Use kitchen shears to cut game hens in half. Cut on either side of backbone and through breast bone into halves.

4 servings

PER SERVING: 400 calories, 21.5 g total fat (6 g saturated fat), 26.5 g protein, 24.5 g carbohydrate, 150 mg cholesterol, 380 mg sodium, 1.5 g fiber

Buttermilk Mashed Potatoes with Country Mustard
recipe courtesy Epicurious

4 pounds russet potatoes, peeled, cut into 1-inch pieces
3/4 cup (1 1/2 sticks) unsalted butter
2 tablespoons coarse-grained Dijon mustard
1 1/2 cups (or more) buttermilk
Chopped fresh parsley

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Transfer potatoes to large bowl.

Melt butter in medium saucepan over medium heat. Whisk in Dijon mustard. Remove from heat and whisk in 1 1/2 cups buttermilk. Using handheld electric mixer, beat potatoes until smooth. Gradually beat in buttermilk mixture. Season to taste with salt and pepper. Beat in additional buttermilk if dry. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm in microwave-safe bowl until heated through, about 5 minutes.) Sprinkle chopped fresh parsley around edge.

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