Pan Seared Cornish Hen
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sour Cream1 cup
Onion (caramelized)1 tbsp
Parsley (chopped fresh)1
Egg Yolk1
Salt2 tbsps
Grapeseed Oil1 cup
Chicken Stock1 cup
Demi Glace2 cloves
Garlic (sliced)4 tbsps
Butter1 tbsp
Tarragon (chopped fresh)680 g
Broccoli Rabe (blanched)Directions:
1
For the potatoes: In a bowl smash the boiled potatoes
2
Add the sour cream, onions, parsley and egg yolk, and mix well
3
Season with salt and pepper
4
Form the mashed potato mixture into 4 cakes and coat with the breadcrumbs
5
Refrigerate and hold for later use
6
For the Cornish hens: Sprinkle the Cornish hens on both sides with salt and pepper
7
Heat a large saute pan over high heat, add the grapeseed oil and heat until it just begins to smoke
8
Carefully lay the hens in the pan, skin-side down
9
Sear the hens until the skin is golden brown and releases from the pan
10
Reduce the heat to medium-high, turn the hens over, and cook for another 2 to 3 minutes
11
Add the chicken stock and cover the pan with a lid
12
Continue to cook the hens until they are cooked through, or when an internal thermometer reaches 160 degrees F along the thigh bone
13
Remove the hens from the pan and let rest
14
Add the demi glace and garlic to the stock in the pan and reduce by half
15
Remove the pan from the heat and add the butter, and then whisk or swirl in the pan to incorporate
16
Add the tarragon and season the jus with salt and pepper
17
Finish the potato cakes
18
In a saute pan over high heat, heat the grapeseed oil until it just begins to smoke
19
Place the potato cakes in the pan and cook until the cakes are golden brown
20
Reduce the heat to medium and flip the cakes and cook until both sides are golden brown
21
Remove the potato cakes and hold hot for plating
22
For the broccoli rabe: In a saute pan, heat the grapeseed oil and add the broccoli rabe
23
Saute for 2 to 3 minutes
24
Season with salt and pepper and add the butter
25
Remove from the pan to a paper-towel-lined plate
26
To plate, spoon 2 ounces of the tarragon jus on to the center of each plate
27
Place a portion of the broccoli rabe in the center of the sauce
28
Place a potato cake on top each broccoli rabe pile, then place either half or a whole hen over the potato cakes
29
Pour the remainder of the sauce over the hens