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Cornish Hens with Caraway Cabbage

3.9

(7)

Recipe information

  • Yield

    Serves 4

Ingredients

For sauce:

1 tablespoon vegetable oil
6 shallots, sliced
2 plum tomatoes, seeded, chopped
2 garlic cloves, sliced
1/2 cup dry white wine
2 large fresh thyme sprigs
1 small bay leaf
2 cups canned unsalted beef broth
2 cups plus 1 tablespoon canned low-salt chicken broth
2 teaspoons caraway seeds
1 teaspoon cornstarch

For cabbage:

2 teaspoons caraway seeds
1 tablespoon butter
1/4 head savoy cabbage, cored, sliced
1/2 onion, thinly sliced
1/2 cup canned low-salt chicken broth
2 ounces thinly sliced prosciutto, cut into thin strips

For hens:

2 1 1/4- to 1 1/2-pound Cornish game hens, quartered
1 tablespoon olive oil
1 cup couscous, cooked according to package directions

Preparation

  1. Make sauce:

    Step 1

    Heat oil in heavy large saucepan over medium-high heat. Add shallots, tomatoes and garlic; Sauté 8 minutes. Add wine, thyme and bay leaf. Boil until liquid is reduced by half, about 5 minutes. Add beef broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce heat; simmer 45 minutes, stirring often. Strain sauce into heavy medium saucepan, pressing on solids. Boil until reduced to 2 cups, about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to sauce. Boil until slightly thickened, stirring often, about 5 minutes. Season with salt and pepper.

  2. Make cabbage:

    Step 2

    Tie caraway in cheesecloth square. Melt butter in heavy large skillet over medium-high heat. Add cabbage and onion. Sauté until cabbage begins to wilt, about 3 minutes. Add broth and caraway bundle. Simmer until liquid evaporates, stirring often, about 5 minutes. Discard caraway bundle. Stir in prosciutto. Season with salt and pepper.

  3. Make hens:

    Step 3

    Preheat oven to 450°F. Season hens with salt and pepper. Place on baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven temperature to 375°F.; continue roasting until cooked through, about 30 minutes.

  4. Step 4

    Bring sauce to simmer. Rewarm cabbage over low heat, stirring often. Divide couscous among plates. Top with cabbage, then game hens. Spoon sauce over.

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