Chicken Recipes

ROCK CORNISH HENS WITH GRAPES IN VERMOUTH

A very special dish, ideal to serve when entertaining.

INGREDIENTS
4 oven-ready Rock Cornish hens, about
1 pound each
4 tablespoons butter, softened
2 shallots, chopped
4 tablespoons chopped fresh parsley
8 ounces white grapes, preferably muscatel, halved and seeded
2/3 cup white vermouth
1 teaspoon cornstarch
4 tablespoons heavy cream
2 tablespoons pine nuts, toasted
salt and black pepper
watercress sprigs, to garnish

SERVES 4

1. Preheat the oven to 400°F. Spread the softened butter all over the hens and put a hazelnut- sized piece inside the cavity of each bird.

2. Mix together the shallots and parsley and place a quarter of the mixture inside each hen. Put the birds side by side in a large roasting pan and roast for 40—50 minutes, or until the juices run clear when the thickest part of the flesh is pierced with a skewer. Put the birds onto a warm serving dish, cover and keep warm.

3. Skim off most of the fat from the roasting pan, then add the grapes and vermouth. Place the pan directly over a low flame for a few minutes to warm and slightly soften the grapes.

4. Lift the grapes out of the pan using a slotted spoon and sprinkle them around the birds. Keep covered. Stir the cornstarch into the cream, then add to the pan juices. Cook gently for a few minutes, stirring, until the sauce has thickened. Adjust seasoning.

5. Pour the sauce around the birds. Sprinkle with the toasted pine nuts and garnish with watercress sprigs.