Cornish hens with prunes & cognac

4 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
4 Cornish hens
¼ teaspoon Salt
Freshly ground black pepper
2 tablespoons Butter; cut into small pieces
¼ cup Cognac or other brandy
1 cup ;water
24 Pitted prunes
1 tablespoon Fresh parsley; chopped

Directions

Heat the oven to 450 degrees F. Twist the wings of each cornish hen behind its back and tie the legs together. Put the hens breast side up on a rack in a roasting pan. Sprinkle the hens with ½ teaspoon of the salt and ¼ tsp pepper. Dot with the butter. Roast the hens until just done, 40 to 50 minutes.

Meanwhile put the cognac, water, and prunes in a small saucepan, bring to a simmer, cover, remove from the heat, and let steep while the hens cook.

When the hens are done, transfer them to a large plate and put in a warm spot. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the prune mixture, the remaining ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil over moderately high heat, scraping the bottom of the pan to dislodge any brown bits.

Continue boiling until the liquid is reduced to about ½ cup, about 8 minutes. Add the parsley. Remove the strings from the birds. Spoon the prunes and sauce over the hens.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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