Stuffed Cornish Hens with Swiss Chard
Courtesy of Every Day with Rachael Ray
Servings: 4
Prep Time: 20 Min.
Cook Time: 1 Hr. 15 Min.
Prep Time: 20 Min.
Cook Time: 1 Hr. 15 Min.
What you need:
* 1/4 c. extra-virgin olive oil
* 1 large shallot, finely chopped
* 4 slices soft white whole grain bread, cut into small cubes
* 2 oz. sliced prosciutto, chopped
* 2 oz. dried mango, chopped
* One (14.5 oz). can chicken broth
* Four 1 to 1 1/4 lb. Cornish hens * 1/4 c. flour
* 6 cloves garlic, coarsely chopped
* 2 lb. Swiss chard, sliced
* 1 large shallot, finely chopped
* 4 slices soft white whole grain bread, cut into small cubes
* 2 oz. sliced prosciutto, chopped
* 2 oz. dried mango, chopped
* One (14.5 oz). can chicken broth
* Four 1 to 1 1/4 lb. Cornish hens * 1/4 c. flour
* 6 cloves garlic, coarsely chopped
* 2 lb. Swiss chard, sliced
What to do:
1. Preheat the oven to 325°. In a med. skillet, heat 1Tbsp. olive oil over med. heat. Add the shallot and cook until softened. Add the bread cubes, prosciutto and mango. Stir in 1/2 c. chicken broth; remove from the heat and let cool. Stuff each hen with one quarter of the mixture and tie the legs together with kitchen string.
2. Sprinkle the flour on the hens. In a large Dutch oven, heat 2 Tbsp. olive oil over med. heat. Add half the garlic and cook for 1 min. Add the hens and cook, turning once, until browned. Arrange the hens breast side up, add the remaining chicken broth, cover and bring to a simmer. Transfer to the oven and cook until an instant-read thermometer registers 160° when inserted in the thigh, about 55 min. Transfer the hens to a platter and tent with foil. Transfer the cooking liquid to a small bowl, reserving the Dutch oven. Let the liquid settle, then skim the fat from the surface; discard.
3. In the Dutch oven, heat the remaining 1 Tbsp. olive oil and garlic over med. heat. Add the chard and cook until wilted, about 3 min. Serve alongside the hens with the reserved juices.
2. Sprinkle the flour on the hens. In a large Dutch oven, heat 2 Tbsp. olive oil over med. heat. Add half the garlic and cook for 1 min. Add the hens and cook, turning once, until browned. Arrange the hens breast side up, add the remaining chicken broth, cover and bring to a simmer. Transfer to the oven and cook until an instant-read thermometer registers 160° when inserted in the thigh, about 55 min. Transfer the hens to a platter and tent with foil. Transfer the cooking liquid to a small bowl, reserving the Dutch oven. Let the liquid settle, then skim the fat from the surface; discard.
3. In the Dutch oven, heat the remaining 1 Tbsp. olive oil and garlic over med. heat. Add the chard and cook until wilted, about 3 min. Serve alongside the hens with the reserved juices.