- 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%
- olive oil
- 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.