Pan-Roasted Cornish Hens with Calvados and Apples - Andrew Zimmern
Fall favorites meet in this ancient Normandy recipe: cider-brined hen, apples, and a rich currant sauce. Perfect for chilly evenings.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 Cornish hens, quartered and backbones removed
- Kosher salt and freshly ground pepper
- 5 shallots, finely chopped (about 1 cup)
- 1 cup apple cider
- 1 cup chicken stock or low-sodium broth
- 1/2 cup Calvados
- 1/3 cup apple cider vinegar
- 2 Granny Smith apples—peeled, cored and thinly sliced
- 1/3 cup heavy cream
- 1/2 cup dried currants
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