cornish hen with mustard cream sauce

Written by admin


  • 2 cornish hens or small chickens
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 2 tsp dijon mustard
  • 1/2 cup whipping cream 35%
  • salt
  • pepper
  • olive oil

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  • Preheat your oven to 400F. Place a roasting pan in the oven to heat.
  • Rub the cornish hens with olive oil and season generously with salt and pepper.
  • Roast the hens for 20 minutes, then baste with the rendered fat in the roasting pan.
  • Roast the hens to an internal temperature of 165F in the breast, another 15-20 minutes.
  • Remove roasting pan from the oven. Place the hens on a cutting board.
  • Spoon the fat from the pan, leaving any browned bits.
  • Place the pan over medium heat.
  • Deglaze with the white wine then reduce to a syrupy glaze – about 3-5 minutes.
  • Add the stock and reduce by half.
  • While the stock reduces, mix the mustard with a couple teaspoons of additional stock or water.
  • Add the mustard mixture and stir to combine.
  • Add the cream and bring to a simmer. Reduce slightly.
  • Adjust seasoning.
  • Quarter the cornish hens. Add any accumulated juices to the sauce and stir to combine.
  • Serve 1/2 hen per person.

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