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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 450º. 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 350ºF. 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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