Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy

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.

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.

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 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.

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 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.

Serve the hens with the gravy.

Enjoy!

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Yield: 4 generous servings

Le Coquelet a la Moutarde | Mustard Hens with Cream Gravy

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Le Coquilet ala Moutarde or Mustard Hens with Cream Gravy – a simple and elegant dish for company.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

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 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. To begin, preheat your oven to 375 degrees.
2. With kitchen shears, carefully cut the hens in half down the center of the breast and along the spine.
3. 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.
4. 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.
5. Bake for 40-45 minutes or until the hens test done with a meat thermometer or the juices run clear.
6. While the hens rest, prepare the gravy.
7. 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.
8. Serve the hens with the gravy.
   Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 607 Total Fat: 48g Saturated Fat: 22g Trans Fat: 1g Unsaturated Fat: 23g Cholesterol: 241mg Sodium: 798mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 34g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.