Cornish Hens with Creamy Chipotle Sauce

* Exported from MasterCook *

Cornish Hens with Creamy Chipotle Sauce

Recipe By : Food and Wine November 1996
Serving Size : 4 Preparation Time :2:00
Categories : Chicken Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each Cornish game hens -- about 1 1/4 pounds
2 1/2 cups Roasted Tomatillo-Chipotle Salsa -- separate recipe
1 pound green beans -- trimmed
1 large white onions -- sliced 3/8" thick
1/2 cup heavy cream
1 tablespoon vegetable or olive oil
salt, preferably coarse

Rinse the hens and pat dry. Set them in a bowl and coat with the Roasted
Tomatillo-Chipotle Salsa. Cover and let stand at room temperature for 1 hour.

In a large pot of boiling salted water, cook the green beans and onion
slices until both are crisp-tender, about 4 minutes. Drain and spread out
on a tray to cool.

Preheat oven to 450-degrees. Scrape the marinade from the hens back into
the bowl and stir in the cream. Set the hens, breast side up, in a large
oiled roasting pan with the legs facing out. Brush hens with the oil,
season with salt and roast in the middle of the oven for 15 minutes.
Arrange the beans and onions around the hens, pour the marinade over and
roast for about 20 minutes longer, or until the thigh juices run clear when
pierced.

Transfer the hens and vegetables to a serving platter and cover loosely
with foil. Spoon off any fat from the pan sauce. Set the roasting pan
over 2 burners on moderate heat and boil, scraping up any browned bits, for
1 minute. Season with salt. Spoon half of the sauce around the hens and
serve with the remaining sauce.