Cornish Hens with Fennel & Fruit
Cornish Hens with Fennel & Fruit a MASSIVE win this RH. So much so it’s been requested over and over again every yom tov!Â
Make it with whole chicken or chicken thighs for the same delicious dish. I promise you there will be no leftovers.Â
For all of you who made it from my whisk article and sent me pics, 😘😘!
Ingredients
Recipe:
Yield 4-6 people
4 cornish hens
Kosher salt
Black pepper
6 Small yellow pears, sliced in halves or quarters
5 red gala apples, sliced
10 Orange apricots, halves
4 red onions, sliced in thin wedges
2 fennel, sliced vertically
4 lemons, sliced in rounds
5 -6 sprigs of thyme
4-5 sprigs of sage
2 heaping tsp. Garlic powder
1 heaping tsp. Onion powder
For the honey herb marinate:
1 jar honey mustard (I use Bone Suckin mustard)
1/2 cup honey
2 tbsp Apple cider vinegar
1 heaping tsp ginger powder
1 1/2 tsp. Smoked paprika
2 tsp. Garlic powder
1 tsp. Onion powder •
Instructions
Directions:
Season the Cornish hens with salt and pepper and set aside.
Add about 6 tbsp olive divided between 2Â Â baking sheets.Â
Divide the fruits and veggies evenly between the 2 sheets. Drizzle more olive oil over the fruits and veggies. Season with salt and pepper.
Add the Cornish hens to the top of the fruit and veggies. Strategically place the herbs all around the chicken and fruits. So the same with the lemon slices. Season everything with the garlic and onion powder. •
Mix all the ingredients for the honey marinate till smooth.
Pour the majority over the Cornish hens covering the tops. And then use the extra as a drizzle over the fruits and veggies.Â
Pre heat oven to 350F
Cover the hens loosely with foil and cook for 40 minutes. Then uncover and cook for an additional 15-20 minutes till skin is golden and crispy. Use a thermometer to check for doneness if you are unsure or pierce one hen with a fork and see if the juices run clear. •
Make sure to serve with all the juices from the pan, it’s the best part.
Notes
Tip: these freeze beautifully and can be made in advance. Just defrost and  rewarm uncovered.
•
Tip: do not freeze and rewarm with the lemons. Reserve separate