Recipe for Stuffed Rock Cornish Game Hens
Short of the chop-everything-into-one-baking-dish-and-cover-with-gluten-free-cream-of-mushroom-soup casseroles, the most common ways to prepare chicken are baked, broiled, and pan-fried. Here’s a great gluten-free alternative to chicken casserole.
Preparation time: 25 minutes
Cook time: 1-1/2 hour
Yield: 4 servings
1 cup rice
2 Rock Cornish game hens, halved
2 tablespoons olive oil
1/4 teaspoon plus 1/4 teaspoon salt
1/4 teaspoon plus 1/4 teaspoon pepper
1/2 teaspoon paprika
1 tablespoon plus 2 tablespoons butter
5 cups chicken broth, divided
1/2 cup sherry
2 green onions, sliced thin
3 tablespoons slivered almonds
1 large red pepper, roasted and chopped
1/4 teaspoon dried dill
1/4 teaspoon dried mint
2 teaspoons dried parsley flakes
1/2 cup half-and-half
2 tablespoons cornstarch
2 teaspoons brown mustard
2 ounces (about 1/2 cup) shredded Swiss cheese
Put the rice in a small bowl and cover it with water. Let it soak for several hours, and then rinse the rice in a strainer under cold water until the water runs clear. Drain. Preheat the oven to 500 degrees F.
Rub the oil over the hens, inside and out. Place the hens in a 9-x-13-inch baking dish, cut side down. Sprinkle them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper, and the paprika. Cut 1 tablespoon of the butter into small pieces and place it on top of the hens. Pour 2 cups of the chicken broth and the sherry into the pan around the hens.
Bake the hens for 5 minutes, and then lower the heat to 350 degrees F and continue baking for 15 minutes. Cover the hens with foil and bake for 25 minutes more, or until the leg twists easily.
In a medium saucepan, sauté the onion and almonds in 2 tablespoons of butter over medium heat, stirring frequently, until the onion has softened. Add the roasted red pepper, 1 cup of chicken broth, 1/4 teaspoon each of salt and pepper, dill, mint, and parsley. Bring to a boil.
Lower the heat and stir in the rinsed, drained rice. Cover the pan and cook about 15 minutes, or until the moisture is absorbed. Remove from the heat.
In a small saucepan, stir together 2 cups of chicken broth, the half-and-half, cornstarch, and mustard. Using a whisk, stir until the mixture is smooth. Stir in the cheese and cook, stirring constantly, over medium heat until the sauce thickens.
To serve, place a compressed mound of rice on each dish. Place a hen half on top, and then spoon the sauce over the top.
Per serving: Calories: 871; Total fat: 52g; Saturated fat: 19g; Cholesterol: 217mg; Sodium: 1,853mg; Carbohydrates: 49g; Fiber: 3g; Sugar: 2g; Protein: 39g.