Roasted Cornish Hen Recipe in White Wine Sauce
Roasted Cornish Hen Recipe in White Wine SauceServe these perfectly Roasted Cornish Hens in a savory white wine mushroom sauce at your next casual weeknight dinner or holiday gathering. They're simple to make, require minimal ingredients, and can be cooked in under an hour.
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Calories: 230kcal
Roasted Cornish Hen Recipe in White Wine Sauce
Equipment
- Cast iron skillet, dutch oven or braising pan
Ingredients
- 3 lbs Cornish hens (1 pack with 2 whole hens depending on how many people you're serving)
- ½ tablespoon kosher salt (½ tablespoon + 1 tsp)
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 teaspoon dried parsley
- 2 tablespoon all purpose flour
- ½ sweet onion (sliced)
- 8 oz mini bella mushrooms (sliced)
- 1-½ cup white wine (I use Pinot)
- 5 tablespoon grape-seed oil (2-Tbsp for searing hens; 3-Tbsp for searing mushrooms and onions)
Instructions
- Split each hen in half, wash, pat dry with paper towels, season both sides, and sprinkle on all-purpose flour.
- Add grape-seed oil to your cast iron skillet and sear each half with skin side down until crispy golden brown. Remove hens from skillet and place on a clean plate.
- To same skillet, add more cooking oil if necessary. Then add sliced onions and mushrooms and sear until caramelized. This will take about 7 to 10 minutes. Add more oil if needed.
- Deglaze skillet with white wine while scraping up all the brown bits which is where all the flavor lies. Add a dash of kosher salt. Bring to a boil then turn off burner.
- Add hens back to the skillet and place in the oven to roast. While the hens are roasting the white wine will begin to thicken.
- When done, baste the hens with the sauce and spoon over the mushrooms and onions over each hen.
Notes
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Make sure the hens are completely dry before seasoning and searing to achieve a crispy, golden-brown skin.
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To prevent overcooking, check that the internal temperature reaches 165°F for perfectly juicy and tender meat.
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Cutting the hens in half or spatchcocking them will reduce cooking time and help them cook evenly.
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Choose a wine you enjoy drinking to ensure a flavorful sauce. Pinot is an excellent option for poultry dishes. It doesn’t have to be expensive, but selecting a decent-quality wine will make all the difference.
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Starting with a hot skillet and a preheated oven ensures better searing and roasting.
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Scrape up the browned bits from the skillet when deglazing with wine—this is where the flavor lives.
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If you rinse the mushrooms, be sure to pat them dry thoroughly to prevent excess moisture from affecting the searing process.
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Finish the dish with fresh herbs like thyme, parsley, or rosemary for a bright and aromatic touch.
- For my classic gravy recipe:
- In a small bowl, combine the soften butter and chopped fresh herbs (thyme, rosemary, and sage). Set aside.
- Preheat oven to 375 degrees.
- Wash and pat dry the Cornish hens with paper towels until they're completely dry. Cut each Cornish hen down the middle to create 2 halves, smear the butter-herb mixture over the entire surface of the hens and season. Roast until golden brown and internal temperature reaches 165 degrees.
- Save the pan drippings and skim off any excess oil/grease and discard the oil/grease. Pour the remaining in a sauce pan, add ¾ cup chicken broth and simmer until reduced and starts to thicken. Add 1-2 tablespoon of COLD butter and whisk until the gravy thickens more.
- Drizzle the gravy over the hens.
Nutrition
Calories: 230kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 882mg | Potassium: 297mg | Fiber: 2g | Sugar: 4g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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