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Cornish Hen Recipe

Inspired by Auberge du Pommier

Time1h 30m

Serves4

romesco, charred corn, shishito peppers, baby kale

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Frequently paired with

The best thing to pair and share with Cornish Hen

Selected to serve

Maize Tai

charred corn, agricole & aged rum, nixta liqueur

charred · sweet · rich

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Ingredients

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Main Ingredients

2 whole Cornish hens

4 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

8 pieces Shishito peppers

2 cups Baby kale

Romesco Sauce

1 whole Red bell pepper

2 whole Tomatoes

1 cup Almonds

2 cloves Garlic

2 tbs red wine vinegar

1 tsp Watkins paprika

1 tsp Cumin

1 tsp Celtic sea salt

1 tbs olive oil

Charred Corn

2 cups Corn kernels

2 tbs olive oil

1 tsp Celtic sea salt

Method

Prepare Cornish Hen

Season the Hens

Preheat the oven to 375°F (190°C). Rub the Cornish hens with olive oil, salt, and black pepper. Place them in a roasting pan.

Roast the Hens

Roast the hens in the oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C).

Make Romesco Sauce

Roast the Peppers and Tomatoes

Char the red bell pepper and tomatoes on a grill or stovetop until skin is blistered. Allow to cool, then peel the skin off.

Blend the Sauce

In a blender, combine roasted red bell pepper, tomatoes, almonds, garlic, red wine vinegar, paprika, cumin, salt, and olive oil. Blend until smooth.

Char Corn

Sauté Corn

In a skillet, heat olive oil over medium-high heat. Add corn kernels and salt, sauté until slightly charred, about 5-7 minutes.

Finish the Dish

Prepare Plating

Once the hens are roasted, let them rest for 10 minutes. Serve on a plate with charred corn, sautéed shishito peppers, and a handful of baby kale.

Add Sauce

Drizzle romesco sauce over the hens and serve with the charred corn and vegetables.

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