What’s Cooking in Gail’s Kitchen? After the Holidays: Versatile Fig-Glazed Cornish Hen! When an evening meal becomes a dinner date for two, make it extra-special by choosing something out of the ordinary. A luxury, so to speak. Cornish hens are an individual serving, which makes them that much more appealing on the dinner plate. Typically they run in size around 1 1/2 pounds, which is perfect. The meat is quite tender and moist with a subtle chicken flavor. Whether it’s a romantic celebration or just because, turn on some music, open a bottle of wine, gaze into each other’s eyes, and enjoy the ambiance. Candlelight is purely optional.
VERSATILE FIG-GLAZED CORNISH HEN
Ingredients for Cornish Hens:
20-ounce each Cornish hens, twin pack, frozen and thawed
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 sprigs fresh rosemary
2 tablespoons unsalted butter, room temperature
Ingredients for Fig Glaze:
1/4 cup chili-fig jam
1/4 cup port wine
1/4 cup balsamic reduction
1/4 cup unsalted butter
Freshly squeezed lemon juice, quarter lemon
Pinch of kosher salt
Cracked black pepper
Instructions:
Preheat oven to 400°. Spray a dutch oven with nonstick oil. Set aside. Wash the Cornish hens; pat dry. Season the cavities with kosher salt and cracked black pepper. Place a rosemary sprig inside. Secure the legs and wings with cooking twine. Transfer birds to the dutch oven. Dot the top of each Cornish hen with butter. Bake 45 minutes. While the hens are roasting, make the fig glaze. Place a small pan on the stovetop over medium-high heat. Add chili-fig jam, port wine, balsamic reduction, butter, lemon juice, kosher salt, and black pepper. Stir well to combine. Allow mixture to reduce to a syrupy consistency, about 20 minutes, stirring occasionally. Baste the birds with the fig sauce during the last 10 minutes of roasting. The Cornish hens are done when a meat thermometer inserted into the thickest part of the thigh registers 165°, and juices run clear. The skin should be golden brown and crispy. Remove pan from oven. Tent the pan with aluminum foil to keep warm. Allow the birds to rest for 10 minutes before serving.
snapshotsincursive 
Oh yum. My fig tree is loaded this year.
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You sound as though you live in the Garden of Eden. 🌳🌳🌳
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This sounds really tasty! I like the idea of the figs too which we don’t see enough of here! You say “Cornish” hen which I imagined was from Cornwall but is actually a crossbreed producing a small 4-6 week old bird. 😋😋😘
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Yes, these hens are little ones, which makes the meat extra tender. We enjoyed the meal. It was delicious. That fig jam had a slight pepper kick. 😋🍃
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This looks so very tasty. Love the fruit glaze. 🙂
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It really turned into a very romantic meal. 💕🍃
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It looks crispy and juicy in one!
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We ate by candlelight, making the dinner even more special. 🕯 ✨
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That’s perfect for candlelight dinner!
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The fig glaze sounds wonderful! Lovely dish Gail!
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Thanks, Dorothy. I found the jam in the deli department near the gourmet meats and cheeses. It would be a perfect addition to a charcuterie board. 🍃🧀 🍷
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It would indeed Gail! Love those little treasurers, they start the mind working!
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What an inspired combination, Gail. Fig is definitely my jam . .
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Mine, too, especially with a kick of pepper. 🍃🌶
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Boom Town!
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I really should not read your postings on evening, Gail! 😉 Soooo yummy, and i am going to become hungry (again). :-)) However chicken is my favorite, and its full of proteine, and has -so i think – less carbs. Thank you! Michael
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Really, it’s just an itty bitty chicken. 😜🍃
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With chicken there is so much possible in cooking. A shame i had heard about at first some years in the past. Thank you, Gail! Have a beautiful weekend! Michael
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Be safe. 🌟✨💫
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