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Cornish Hens With Apricot, Port and Balsamic Sauce - Ireland

Cornish Hens With Apricot, Port and Balsamic Sauce - Ireland is built on Bacon Sauce, Port Wine, Dry Red Wine, and Dried Apricots. Ready in about 15 min, it serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 slice
• 4 cup
• 1/2 cup
• 1 cup
• 2/3 cup

Method (preview)

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Place the hen halves in an ovenproof baking pan, skin-side up. Sprinkle them with pepper and cover them with the bacon slices.

3. 3

   Bake for 15 minute, then reduce the oven temperature to 350 degrees F. and bake for 20 to 25 minutes or until the skin is crisp.

4. 4

   Remove the birds from the oven and discard the bacon.

5. 5

   Meanwhile, to make the sauce: In a medium saucepan, bring the stock or broth to a boil over medium heat, then reduce the heat to a simmer and cook for 10 to 15 minutes, or until the liquid is reduced to about 1 cup.

6. 6

   In another saucepan, combine the port and red wine.

7. 7

   Bring the liquid to a boil, reduce the heat to medium and cook for 8 to 10 minutes or until the volume is reduced to about 1/2 cup.

8. 8

   Pour the reduced stock or broth into the reduced wine.

9. 9

   Stir in the apricots and vinegar.

10. 10

    Cook for 8 to 10 minutes or until the sauce is reduced by one-third and is thickened.

11. 11

    Season with salt and pepper.

12. 12

    To serve, place a Cornish hen half in the center of each serving plate and spoon the sauce over the top.

13. 13

    COOK'S NOTE: Serve this with a side dish of carrot and turnip puree.

14. 14

    Peel 2 pounds of carrots and 2 pounds turnips and cut them into 1-inch pieces.

15. 15

    Cook both in boiling salted water for 30 to 40 minutes or until tender.

16. 16

    Drain and mash.

17. 17

    Transfer to a food processor and add 1/2 cup sour cream, 1/4 teaspoon ground ginger and 4 tablespoons softened butter; process until smooth.

18. 18

    Season with salt and pepper and sprinkle with minced fresh chives.

19. 19

    Start to Finish Time: "1:00"

20. 20

    Contributed to the FareShare Gazette by ChupaBabi; 24 March 2004. www.fareshare.net