Email to Rae       

Recipe Categories: inkblots1606's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cocktails COOKIES CROCKPOT DESSERTS Drinks EGGS ETHNIC FISHandSEAFOOD FreezerMeals FRUIT Herbs JAMSandJELLIES MARINADES MEATS Other PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Stuffed Cornish Hens




Source of Recipe


Everday With Rachael Ray March






List of Ingredients



• 1/4 cup EVOO
  
• 1 large shallot, finely chopped
  
• 4 slices soft whole grain bread, cubed
  
• 2 oz sliced procuitto, chopped
  
• 2 oz dried mango, chopped
  
• 14.5 oz can chicken broth
  
• Four Cornish hens
  
• 1/4 cup flour
  
• 6 garlic cloves, coarsley chopped
  
• 2 lbs Swiss Chard
  






Instructions



1. Preheat oven to 325. In a med skillet, heat 1 tbl oil over med heat. Add the shallot and cook until softened. add the bread cubes, prosciutto and mango. Stir in 1/2 cup chicken broth; remove from the heat and let cool. Stuff each hen with one-quarter of the mix and tie the legs together with kitchen string.
   
2. Sprinkle the flour on the hens. In a large Dutch oven, heat 2 tbl oil over med heat. Add half the garlic and cook for 1 minute. Add the hens and cook, turning once, until browned. Arrange the hens breast side up, add the remaining broth and cover and bring to a simmer. Transfer to the oven and cook until an instant-read thermometer reads 160, about 55 minutes. Transfer to a platter and tent with foil. Pour the liquid into a bowl, let settle and skim off the fat.
   
3. In Dutch oven, heat the 1 tbl oil and garlic over med heat. Add the chard and cook until wilted, 3 minutes. Serve with the hens and the juices.