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If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.

Source: Everyday Food, September 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Shallots often have two lobes, which should be separated before peeling. For this recipe, leave root end intact.

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65
  • cherub82
    16 FEB, 2013
    This looked so elegant and pretty, was really quick to make and tasted delicious. this will be my new go-to dish when we have company coming over! thank you!
    Reply
  • byrdfamily2833924
    25 MAY, 2012
    This sooooooo easy and simple. I serve a sweet potato au gratin with it and the fans go WILD !!!s
    Reply
  • tonigacka
    8 JAN, 2011
    just as good with legs and thighs and sooo easy
    Reply
  • tonigacka
    8 JAN, 2011
    Just as good with legs
    Reply
  • madgeandme
    5 JAN, 2011
    This recipe is OUTSTANDING....easy, healthy and yummy Peter Mitchell
    Reply
  • Kate_Kaplan
    10 JAN, 2008
    This was a fab dinner. It was light but filling. I recomend the cornish hens for company but for a night at home- the chicken is easier- kate
    Reply

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