Oven Roasted Cornish Game Hens – Chardonnay Pairing

Chef’s Oven Roasted Cornish Game Hens recipe is a truly a magical pairing with our Davis Estates Chardonnay. Order a bottle HERE  to try the pairing at home!

INGREDIENTS

Serves 4

For the Cornish Game Hen

• 4 Cornish game hens
• 4 peeled garlic cloves
• 2 shallots, peeled and sliced thick
• 4 sprigs rosemary
• 1 lemon, quartered
• 1 ½ teaspoons salt
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• ¼ teaspoon dried chervil
• ¼ teaspoon dried parsley
• ¼ teaspoon dried chives
• ½ teaspoon dried tarragon
• 1 teaspoon sweet paprika
• 1 teaspoon fennel seeds, crushed
• ½ teaspoon black pepper
• ¾ teaspoons red chili flakes

For the Roasted Mashed Sweet Potatoes

• 2 pounds sweet potatoes
• ¼ cup butter
• Pinch salt to taste
• Optional a splash of maple syrup or brown sugar

For the Sauteed Swiss Chard

• 2 bunches Swiss chard, stems removed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Pinch crushed red pepper flakes
• ½ lemon
• Salt

Instructions

Cornish Game Hen

1. Preheat oven to 350°.
2. Season the cavities of each game hen with ¼ teaspoon of salt.
3. Place 1 clove garlic, a ¼ of a shallot, a rosemary sprig, and piece of lemon into each game hen cavity.
4. Place game hens in a roasting pan.
5. In a bowl, combine mustards, dried herbs, paprika, fennel seeds, ½ teaspoon salt, pepper and chili flakes. Coat game hens generously with mixture.
6. Place in oven and roast for 1 hour and 15 minutes, or until a meat thermometer registers 165° in the thick part of hen.
7. Remove from oven, tent with foil and allow to rest for 5 to 10 minutes.

Roasted Mashed Sweet Potatoes

1. Preheat oven to 350°.
2. Place sweet potatoes in oven and bake for 60 to 80 minutes until tender.
3. Remove from oven and cut in half. Scoop flesh into a bowl and add butter and pinch of salt.
4. Smash using a fork or potato masher to desired consistency. If using add in maple syrup or brown sugar.

Sauteed Swiss Chard

1. Stack chard leaves on top of one another and slice them into ¼-inch strips.
2. Heat oil in a very large skillet. Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard.
3. Cover pan and let cook for about 2 minutes, until chard is wilted.
4. Uncover, stir and cook for 2 minutes longer.
5. Season with salt and a squeeze of lemon juice.

Courtesy of Mark Caldwell, Executive Chef Davis Estates

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