Cornish Hens Veronique
Green grapes and mandarin oranges give this entree great flavor and color.
2 Cornish hens, split in half
¼ cup flour
Salt and pepper
¼ cup olive oil
½ cup dry white wine
½ cup orange juice
2 tablespoons honey
1 tablespoon fresh parsley, chopped
2 tablespoons slivered orange peel
1 cup seedless green grapes, cut in half
½ cup canned mandarin oranges, well drained
Equipment: Large skillet and baking sheet
Natural gas stovetop and broiler
Servings: 4
Rinse the hen portions, pat dry with paper towels, salt and pepper both sides. Place the flour in a large zip-closing plastic bag, add one hen portion at a time, shake to cover thoroughly with flour, and shake off excess flour.
Heat the olive oil in the skillet and brown the meat on both sides over medium high heat. It is best to fry only two of the hen portions at a time so as not to crowd the skillet. Set the browned hens aside while you make the sauce.
Reduce the heat to medium. Add the wine, juice, orange rind, and honey to the skillet and mix well. Add the browned hens, cover, bring to a simmer, and cook for 15 minutes.
Remove the hens to a baking sheet and place under a preheated broiler to crisp the skins. Watch carefully to avoid scorching. Add the grapes, oranges, and parsley to the skillet and heat for two minutes, stirring constantly.
Place one Cornish hen portion on each dinner plate and spoon a generous amount of fruit with sauce over each. Serve with rice that has been cooked with a pinch of saffron and a teaspoon of sugar, along with steamed broccoli or other green vegetable.