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Roasted Cornish Game Hen in 3 Herb Chimichurr

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Submitted by: ChefBenDiaz

 

If you are looking to impress and have some time to prepare this expertly gourmet dish, I would recommend this Cornish game hen recipe.
 

Ingredients

  • Ingredients for Chimichurry:
  • 1 Cornish hen
  • 2 oz olive oil
  • 1 tsp garlic, minced
  • 1 tsp parsley, minced
  • 1 tsp thyme, minced
  • 1 tsp rosemary, minced
  • Salt and pepper, to taste
  • Cous Cous:
  • 3 oz cous cous
  • 1 cup chicken stock
  • 2 tbsp onion, brunoise
  • 2 oz Pinot Grigio
  • Salt and pepper, to taste
  • Vegetables:
  • 3 oz unsalted butter
  • 1 tbsp carrot, brunoise
  • 1 tbsp celery brunoise
  • 2 tbsp onion brunoise
  • 1 tsp thyme minced
  • 1 tsp parsley minced
  • 1 tsp rosemary minced
  • 3 oz Madeira wine
  • Salt and pepper, to taste
  • Sauce:
  • 1 piece garlic
  • 1/4 piece onion
  • 4 oz Pinot Grigio
  • 2 oz curry powder
  • 1 oz ground ginger
  • 1 cup manufactured cream
  • 8 oz unsalted butter
  • Salt and pepper, to taste
  • Brunoise= finely shredded and cooked in butter

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Method

In a small mixing bowl, make the chimichurry by mixing all the fresh herbs with the garlic and emulsifying it with the olive oil, pour over the Cornish hen and season with salt and pepper. Sear over a high heat breast side down until golden brown, remove and place into a pre-heated oven at 350 degrees. In a separate saute pan, add olive oil and saute the onions until translucent, add the pinot grigio cook for 30 seconds, then add the cous cous and cook lightly for about 1 minute. Then, slowly add chicken stock until the cous cous becomes soft and tender, season to taste. For the vegetables, brunoise all the vegetables and in a high heat pan, add the butter let it melt until almost brown, add the vegetables and cook until translucent. Add the Madeira, lower heat to a light flame and cook until almost all the wine has been evaporated. Add the herbs and season to taste. In a medium size sauce pot, add the Pinot Grigio, garlic, onion and let reduce until au sec or dry. Add curry powder and ginger powder, mix well until very smooth then add the cream and reduce for approximately 5 minutes. Finish the dish with butter and season to taste. For assembly, layer a spoonful of cous cous in the center of the plate and place Cornish hen on top, now lightly stuff the Cornish hen with the vegetables and drizzle the sauce around the plate.

 

Notes:

 

Number of Servings: 2 to 3

 

Submitted by: ChefBenDiaz ()

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