Cornish Game Hens With Grapes In Vermouth

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 cornish hens (about 1 lb ea, washed & patted dry)
• 4 tablespoons butter (softened)
• 2 shallots (chopped)
• 4 tablespoons fresh parsley (chopped)
• 8 ounces grapes (seedless & halved, light green or a light color mix preferred)
• 2/3 cup vermouth ()
• 1 teaspoon cornstarch
• 4 tablespoons double cream (heavy cream)
• 2 tablespoons pine nuts (toasted)
• salt and black pepper (to taste pref)
• watercress leaf (optional garnish) (optional)

Recipe

• 1 preheat oven to 400°f.
• 2 using a soft pastry brush, spread the soft butter all over the outside surface of hens & then put a hazelnut size piece in the cavity of ea hen. mix shallots & parsley together & place 1/4 of the mixture in the cavity of ea hen.
• 3 put the hens side-by-side in a roasting pan & roast for 40-50 min or till the juices run clear when the thickest part of the flesh is pierced w/a skewer. when cooked, transfer the hens to a warmed serving platter, cover & keep warm.
• 4 skim most of the fat from the roasting pan, then add the grapes & vermouth. place the pan directly over a low-heat for a few min to warm & slightly soften the grapes.
• 5 using a slotted spoon, lift the grapes out of the roasting pan, scatter them around the hens on the platter & cover again.
• 6 stir cornstarch into the cream & add to the pan juices. cook gently (stirring) for a few min till the sauce thickens. season w/salt & pepper to taste pref.
• 7 pour sauce around hens, sprinkle w/toasted pine nuts & garnish w/watercress sprigs, if using. serve immediately.