Apricot Balsamic Cornish Hens

 

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• Cooking and Prep: 1 h 40 m
• Serves: 4
• No Allergens

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Ingredients (12)

Chicken

• 2 Cornish hens, or

• 4 chicken quarters, or

• 1 whole chicken

Seasonings

• Haddar Kosher Salt, for sprinkling

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  Haddar Kosher Salt

• fresh pepper, for sprinkling

• 4 cloves garlic

• 4 sprigs thyme

• 1 cup Tuscanini Apricot Jam

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  Tuscanini Apricot Fruit Spread

• 1/4 cup Tuscanini Balsamic Vinegar

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  Tuscanini Balsamic Vinegar

• 5 fresh figs (or dried)

• 4 fresh apricots halved and pitted, or 8 dried

Sommelier Suggests

• Binyamina Reserve Sauvignon Blanc

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  Binyamina Reserve Sauvignon Blanc

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Start Cooking

Season and Roast the Chicken

1. Preheat oven to 375 degrees Fahrenheit. Wash Cornish hens and pat dry.

2. In a roasting pan, sprinkle the cavities and outsides of the Cornish hens with kosher salt and fresh pepper. Place two cloves of garlic and two sprigs of thyme in each cavity.

3. Combine the apricot jam and balsamic vinegar and mix well. Pour over chicken. Add the figs and apricots to the roasting pan.

4. Bake uncovered for one and a half hours. When serving, drizzle plenty of sauce over top of chicken.

Note:

Each Cornish hen can be cut in half to serve two.