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Chowning's Tavern Roast Game Hens with White Wine Mushroom Sauce

Makes 4 servings.


1/2 C. plus 2 T. softened unsalted butter, divided
1/2 lb. small mushrooms, trimmed and quartered
1/4 C. flour
2 C. homemade chicken stock OR low-salt canned chicken stock
1/2 C. dry white wine, preferably from Burgundy
salt and freshly ground black pepper to taste
1 T. finely chopped parsley
4 1 1/4-pound game hens

Preheat the oven to 450. Lightly oil a rack and set it in a large roasting pan.

In a large skillet over medium-high heat, melt 1/4 cup butter. Add mushrooms and cook, stirring often, until well-browned, about 10 minutes. Using a slotted spoon, transfer the mushrooms to drain on paper towels. In the skillet over medium-high heat, melt 1/4 cup butter. Add the flour and stir until well-blended and lemon-colored, about 3 minutes. Pour in the chicken stock; increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium and simmer until thick and creamy, about 5 minutes. Stir in the wine, add the mushrooms and simmer 5 minutes longer. Season with salt and pepper. Stir in the parsley. Reheat over low heat before serving if made in advance.

Rub the game hens with the remaining 2 tablespoons softened butter. Season well with salt and pepper. Arrange, breast side up, on the oiled rack and reduce the oven temperature to 350F. Roast the game hens, basting often, until golden brown and the juices run clear when pierced at the thickest part of the thigh, about 45 minutes to 1 hour. Let sit, loosely covered with foil, for about 10 minutes before serving.

Place the hens on individual plates and spoon over a small amount of the sauce. Serve the remaining sauce on the side.

 

    
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