Pan-Roasted Cornish Hens with Calvados and Apples
Fall favorites meet in this ancient Normandy recipe: cider-brined hen, apples, and a rich currant sauce. Perfect for chilly evenings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Instant-read thermometer
- Apple corer
- Pepper mill
- Skillet
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Tongs
- Wooden spoon
- Plate
- Serving platter
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 Cornish hens, quartered and backbones removed
- Kosher salt
- 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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