Tender roasted Cornish hens, brushed with buttery Dijon mustard and finished with a luscious cream gravy, make this dish feel both rustic and refined.
This French-inspired recipe brings rich flavor and cozy elegance to the table, with juicy roasted hens and a smooth mustard sauce that is perfect for spooning over every bite.
It is the kind of meal that looks impressive enough for guests, yet is simple enough to make without spending all evening in the kitchen.
This dish can be easily scaled up or down to accommodate the number of people you are serving.
To Make This Recipe You Will Need:
- Rock Cornish hens
- whole grain Dijon mustard
- butter
- all-purpose flour
- half & half, or milk
- salt
- ground black pepper
- paper towels
- kitchen shears
- baking sheet
- small dish
- pastry brush
- sauce pan
- whisk
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To begin, preheat your oven to 375°(F).
With kitchen shears, carefully cut two Cornish 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 melted butter and 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 (165°F) or the juices run clear.
While the hens rest, prepare the gravy.
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In a saucepan, melt butter. Whisk in all-purpose flour and allow it to cook for just a minute. Whisk in half & half (or milk.) Add in some of the mustard along with some salt and pepper. Stirring continually, bring this to a gentle boil.
Let it cook for one minute and remove from the heat.
Place your baked hens on a serving platter.
Drizzle some of the beautiful, creamy gravy over the top of the hens.
Serve the hens with the remaining additional mustard gravy, and any sides that you choose. This recipe can also be easily scaled up for a larger crowd.
Enjoy!
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