Food & Cooking Recipes Dinner Recipes Cornish Game Hens with Apricot Sauce 2.9 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs Servings: 6 This recipe for moist Cornish hens with apricot sauce comes from Janet Reynolds of Leesburg, Virginia. Ingredients 3 Cornish game hens (about 1 ½ pounds each), patted dry 2 tablespoons olive oil 1 teaspoon dried thyme Coarse salt and ground pepper 1 medium onion, chopped 3 garlic cloves, minced ⅔ cup dry white wine 1 can (14.5 ounces) reduced-sodium chicken broth ½ cup heavy cream ¼ cup honey ¼ cup fresh lemon juice (from 2 lemons) ¼ cup chopped dried apricots 1 ½ cups couscous Directions Preheat oven to 450. Using kitchen twine, tie hens legs together; tuck wing tips underneath. Rub hens with a total of 1 tablespoon oil and 3/4 teaspoon thyme. Season with salt and pepper. Place hens, breast side up, on a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165, 35 to 40 minutes. Transfer to a platter. Cover loosely with aluminum foil; let rest 5 to 10 minutes. While hens are roasting, make sauce: In a large skillet with a lid, heat remaining oil over medium; add onion and garlic, and cook until soft, 3 to 5 minutes. Add wine, and simmer until reduced by half, 3 to 5 minutes. Add broth, cream, honey, lemon juice, and apricots; raise heat to high, and boil until mixture (including solids) is reduced to 2 cups, 12 to 15 minutes. Pour through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Return sauce to skillet; season with salt and pepper. Cover and keep warm. Meanwhile, prepare couscous according to package instructions. Add remaining thyme, and season with salt and pepper; fluff with a fork. Halve hens; serve with couscous and sauce. Rate it Print