Roasted Cornish Game Hens with a Red Wine Onion Compote

If you’ve never had a cornish game hen, you’re in for a treat. These delicious little birds are, well, delicious. Now don’t get me wrong here. This isn’t your weeknight dinner. This is a Sunday night / special occasion type deal. It’s a bit labor intensive but well worth the reward. It’s a three part recipe: (1) the birds (2) the red wine onion compote and (3) a sauce. The red wine onion compote is sweet and heavenly while the sauce is creamy and savory. They seriously balance perfectly together. Let’s not take this perfection lightly, folks. Do what you will with the bird, but if I could lend you my two cents I would strongly encourage you to to get a little bit of everything on every single bite. Now, I’ve made game hens before with a standard gravy and this recipe blows gravy out of the sauce pan (I say this with the sous chef seal of approval).

Admittedly, this isn’t a Julia original and I can’t take credit for its brilliance. This is a Bon Appetit oldie. But a heavily modified version. I know, I know. All this hype so let’s get to it.

Cornish Game Hens with Red Wine Onion Compote (total prep+cook time approximately 1 hour and 45 minutes):

• Two cornish game hens
• 6 cloves garlic
• 3 large onions, yes, really
• 1 bunch fresh thyme sprigs
• 1 bunch fresh rosemary
• 1 lemon, quartered
• 4 tablespoons olive oil
• 1 cup cabernet sauvignon
• 1 tablepsoon sugar
• Scant 1/4 cup red wine vinegar
• 6 tablespoons unsalted butter (yikes, I know).
• 2 tablespoons all purpose flour
• 3 tablespoons heavy whipping cream
• 1 1/2 cups chicken broth
• Salt and pepper

Now, the way I prepare the game hens is very similar to my method for the whole roast chicken. So, first things first. Preheat the oven to 350 degrees. Place the beautiful birds onto a roasting rack. These babies are ready to be dressed! Quarter the lemon, peel your garlic cloves and slice two chunks of onion, approximately an inch or so thick.

Next, divide your rosemary and thyme four ways (reserving 1 sprig of thyme for the sauce). Generously season the inside of the cavity with salt and pepper. Place 1 quarter of the lemon, 3 garlic cloves, 1 chunk of onion and half of your rosemary and thyme into each of the hens.

Lather the birds up with the olive oil and generously season with salt and pepper. Finally, adorn the game hens with the remaining rosemary and thyme.

Place these beauties in the oven for 1 1/2 hours. Alright, let’s move on to the onions. The great part about having the birds cook for an hour and half is how much time we have to make the rest of the dish. And time, my friends, we need. Slice your remaining onions.

Melt two tablespoons of butter in a large saute pan. Saute your onions until golden brown over medium heat.

Once they’re good and caramelized, add the red wine (add some to your wine glass as well) and continue to stir over medium heat until the glossy, heavenly onions have turned jam-like. Let simmer on very low heat and set aside, but stir occasionally (the onions actually cook down so much I transferred them to a much smaller pan and a small burner in the back).

Take a break for a bit, empty your wine glass and come back about 20 minutes before the hens are finished roasting.

Melt remaining four tablespoons of butter in your sauce pan.

Once melted, add two tablespoons of flour. Whisk quickly to remove all lumps (we are creating roux, a french cooking technique to serve as a thickening agent). After the roux has thickened quickly add the chicken stock and red wine vinegar and continue to whisk. Then, add your cream and thyme sprig. Bring to a boil and witness the magic: Voila! (Get it? It’s French?… You’re right. Bad joke.) You’re sauce has been created. Now, the best part: combining these beautiful elements to create one breathtaking dish.

Fly, birdie, fly! Right into my tummy. 

Did someone say wine? Yes, I believe they did. Our choice? 2011 Coppola Merlot. A well-balanced red with dark fruit flavors and a leathery, vanilla finish, it works perfectly for the luscious onions. And an all-around great go-to Merlot to remember.

I am so excited for you to dig in, so enjoy!