Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy

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Le Coquelet a la Moutarde or Mustard Hens with Cream Gravy – a simple and elegant dish for company. This is a French inspired dish and I love to make it for special occasions.

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy from Cosmopolitan Cornbread

To begin, preheat your oven to 375 degrees.

You will need two Rock Cornish hens. With kitchen shears, carefully cut the hens in half down the center of the breast and along the spine.

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy from Cosmopolitan Cornbread

Pat the birds dry with paper towels and place them on a baking sheet. With the shears, cut the tips of the wings off and discard.

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy from Cosmopolitan Cornbread

In a small bowl, combine 2 tablespoons each of melted butter and whole grain Dijon mustard. Whisk them together then brush the mixture all over the tops of the hens, coating them well.

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy from Cosmopolitan Cornbread

Bake for 40-45 minutes or until the hens test done with a meat thermometer or the juices run clear.

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy from Cosmopolitan Cornbread

While the hens rest, prepare the gravy.

In a saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and allow it to cook for just a minute. Whisk in 2 cups of half & half (or milk.) Add in 2 tablespoons of the mustard and 1/4 teaspoon each of salt and pepper. Stirring continually, bring this to a gentle boil. Let it cook for one minute and remove from the heat.

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy from Cosmopolitan Cornbready

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy from Cosmopolitan Cornbread

Serve the hens with the gravy.

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy from Cosmopolitan Cornbread

Enjoy!

Le Coquilet ala Moutarde | Mustard Hens with Cream Gravy

Le Coquilet ala Moutarde | Mustard Hens with Cream Gravy

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy

Constance Smith - Cosmopolitan Cornbread
Le Coquilet ala Moutarde or Mustard Hens with Cream Gravy – a simple and elegant dish for company.
Be the First to Rate This!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Entrées - Main Dishes
Cuisine French
Servings 4 generous servings
Calories 607 kcal

Ingredients
  

  • 2 Rock Cornish hens
  • 2 Tb butter, melted
  • 4 Tb whole grain Dijon mustard, divided
  • 2 Tb butter
  • 2 Tb flour
  • 2 c half & half, or milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • To begin, preheat your oven to 375 degrees.
  • With kitchen shears, carefully cut the hens in half down the center of the breast and along the spine.
  • Pat the birds dry with paper towels and place them on a baking sheet. With the shears, cut the tips of the wings off and discard.
  • In a small bowl, combine the melted butter and 2 tablespoons of the whole grain Dijon mustard. Whisk them together then brush the mixture all over the tops of the hens, coating them well.
  • Bake for 40-45 minutes or until the hens test done with a meat thermometer or the juices run clear.
  • While the hens rest, prepare the gravy.
  • In a saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and allow it to cook for just a minute. Whisk in the half & half. Add in the remaining mustard, salt, & pepper. Stirring continually, bring this to a gentle boil. Let it cook for one minute and remove from the heat.
  • Serve the hens with the gravy.
    Enjoy!

Nutrition

Serving: 1cCalories: 607kcalCarbohydrates: 10gProtein: 34gFat: 48gSaturated Fat: 22gPolyunsaturated Fat: 23gTrans Fat: 1gCholesterol: 241mgSodium: 798mgFiber: 1gSugar: 5g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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