These Cornish Hens have the flavor of chicken we all know and love, but make a beautiful presentation! They are stuffed with a delicious winter-inspired wild rice and studded with dried cranberries and toasted chopped pecans. Pair these Cornish hens with Baron Herzog Old Vine Zinfandel.
Preheat oven to 400 degrees Fahrenheit.
Heat two tablespoons of oil over medium heat and add onions and apples; sauté for five to seven minutes, or until onions and apples are tender. Add garlic and sauté for 30 more seconds. Add cooked rice to the skillet along with cranberries and toasted pecans. Add apple cider vinegar a little at a time to taste if desired for more tang. Toss to evenly combine. Season with additional salt and pepper to taste.
Lightly season the cavities of the hens with salt and pepper. Loosely spoon about half a cup of stuffing into each cavity. Tie the legs closed with kitchen twine and tuck the wings under the birds. Arrange the hens in the pan. Brush the tops and sides of each hen with olive oil and season with salt and pepper. Roast for 20 minutes and reduce oven temperature to 375 degrees Fahrenheit.
While the hens are roasting, make the glaze. Combine apple cider and maple syrup in a pot. Bring to a boil, then reduce heat to maintain a steady bubble. Simmer until mixture is syrupy and reduced to about one-third to one-half cup, about 15 minutes. Whisk in Dijon mustard until smooth. Set aside.
Continue roasting the hens for an additional 40 to 50 minutes. During the last 30 minutes, lightly brush the hens with the glaze every 15 minutes.
Sponsored by Royal Wine