Pan-roasting Cornish hens provides a rich base for white-wine sauce. Kasha pilaf is a hearty accompaniment.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. place a roasting pan in it. Melt 2 tablespoons butter in a skillet over medium heat. Add onions, cook 10 to 12 minutes; add mushrooms, cook until tender. Add kasha and 2 cups stock. Cook until kasha is tender, about 20 minutes. Set aside.

  • Melt 1 1/2 tablespoons butter in a cast-iron skillet over medium-high heat. Flour hens and cook, skin side down, with backbones, until golden brown, 6 to 8 minutes. Turn, and cook 3 to 5 more minutes. Transfer hens to roasting pan; roast for about 20 minutes.

  • Pour grease from skillet. Over high heat, add wine, and use a wooden spoon to scrape up brown bits. Lower heat, add remaining stock, and cook until reduced by a third, 5 minutes. Stir in remaining butter.

  • Stir cooked pasta and parsley into kasha. Season, and heat through. Serve hens over kasha pilaf, and spoon sauce over hens.

Reviews (2)

16 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 8
  • 1 star values: 6
Rating: Unrated
This recipe is really unimpressive. The Kasha took only about 10 minutes to overcook and turn to porridge. The cornish hens were delicious but over-all this whole meal was quite bland. The carrot parsnip puree is the worse. I was really disappointed and glad I tested it before making it for friends.
Rating: Unrated
what's a kasha? I googled but came up with a kind of clothing material.