Best 8 Cherry Balsamic Cornish Hen With Rice Recipes

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Welcome to a culinary journey that combines the sweet and tangy flavors of cherry balsamic with the tender and succulent meat of Cornish hens. Our collection of recipes offers a delightful fusion of flavors, textures, and cooking techniques. Embark on an adventure that will tantalize your taste buds and leave you craving for more. From the classic Cherry Balsamic Cornish Hen with Rice, featuring a flavorful marinade and perfectly roasted Cornish hens, to the unique Cherry Balsamic Cornish Hen Skillet, where the hens are seared to perfection in a skillet, each recipe offers a unique twist on this classic dish. Explore the tangy Cherry Balsamic Cornish Hen with Roasted Vegetables, where the hens are roasted with a medley of colorful vegetables, or indulge in the creamy Cherry Balsamic Cornish Hen with Mushroom Risotto, where the hens are paired with a rich and flavorful risotto. Whether you prefer a traditional or a more adventurous preparation, our collection of Cherry Balsamic Cornish Hen recipes is sure to satisfy your cravings and leave you with a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CORNISH GAME HENS WITH WILD RICE STUFFING



Cornish Game Hens with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

Steps:

  • In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
  • Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

CORNISH HEN WITH TART CHERRY SAUCE



Cornish Hen with Tart Cherry Sauce image

This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.

Provided by Slim Cooker

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h50m

Yield 4

Number Of Ingredients 15

1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon dried rosemary
⅛ teaspoon paprika
5 tablespoons unsalted butter, melted
2 Cornish game hens
½ cup white wine
1 (15 ounce) can tart cherries, drained
1 ½ cups red wine
¼ cup pulp-free orange juice
1 tablespoon packed brown sugar
2 tablespoons unsalted butter
1 tablespoon all-purpose flour, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
  • Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g

GLAZED CORNISH HENS WITH POMEGRANATE-RICE STUFFING



Glazed Cornish Hens With Pomegranate-Rice Stuffing image

These pomegranate and orange glazed hens make a festive main course. Wild rice and herbs create a hearty stuffing spiced with cumin and ginger. Any extra rice can be layered between grape leaves and baked to serve alongside.

Provided by Food Network Kitchen

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3/4 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
4 Cornish hens (about 1 1/4 pounds each), rinsed and dried
15 jarred grape leaves (optional)
3 cups low-sodium chicken broth
1 1/2 cups wild rice blend
6 tablespoons unsalted butter
1 large shallot, minced
1 clove garlic, minced
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
3/4 cup pomegranate seeds, plus more for serving
2 tablespoons chopped fresh parsley, plus sprigs for serving
2 tablespoons chopped fresh cilantro, plus sprigs for serving
3 large egg yolks
3/4 cup fresh orange juice
1 tablespoon pomegranate molasses

Steps:

  • Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour.
  • Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water.
  • Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine.
  • Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and swirl in the remaining 2 tablespoons butter.
  • Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)
  • Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.
  • Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens.

CORNISH HENS WITH ORANGE RICE



Cornish Hens with Orange Rice image

Cornish hens roasted with sauce made using grapes, wine and apple jelly and served with orange rice - a hearty fall dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 17

2 cups seedless green grapes
1/4 cup butter
3 Rock Cornish hens (about 1 lb each)
1 tablespoon Gold Medal™ all-purpose flour
1 1/3 cups sweet white wine
1/2 cup fresh orange juice
1 cup apple jelly
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter
1 1/2 cups finely chopped celery stalk and leaves
1/2 cup chopped onion (1 medium)
2 1/4 cups water
3/4 cup fresh orange juice
1 1/2 cups uncooked long-grain rice
1/2 teaspoon salt
1 tablespoon grated orange peel

Steps:

  • Heat oven to 450°F. Spray large roasting pan with cooking spray. Spread grapes in roasting pan.
  • In 12-inch skillet, melt 1/4 cup butter over medium heat. Add hens; cook 8 minutes, turning once. Place hens on top of grapes in roasting pan. Reserve 1 tablespoon drippings in skillet. Stir flour into drippings with whisk until smooth. Gradually stir in wine, 1/2 cup orange juice, the apple jelly and 1 teaspoon of the salt. Cook over medium-high heat, stirring constantly, until jelly is melted and sauce is reduced to 2 cups. Remove from heat; reserve 1 1/4 cups sauce for serving.
  • Sprinkle hens with pepper and remaining 1/2 teaspoon salt; brush with 1/4 cup remaining sauce.
  • Roast uncovered on bottom oven rack 40 minutes, brushing hens twice with 1/4 cup sauce, until juice of hens is clear when thickest part is cut to bone (at least 165°F). Cover; let stand 10 minutes.
  • Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium-high heat. Cook celery and onion in butter 3 minutes, stirring occasionally, until tender. Stir in water and 3/4 cup orange juice. Heat to boiling; stir in rice and 1/2 teaspoon salt. Return to boiling; reduce heat to low. Cover; simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in orange peel; fluff rice with fork.
  • Arrange rice, grapes and hens on serving platter or individual plates. Serve with reserved 1 1/4 cups sauce.

Nutrition Facts : Calories 540, Carbohydrate 90 g, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 810 mg

CORNISH HENS WITH GINGERED BROWN RICE



Cornish Hens with Gingered Brown Rice image

Serve your family these flavorful baked Cornish hens stuffed with rice mixture - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 9

2 tablespoons orange juice
1/3 cup finely chopped onion
3 cups cooked brown or white rice
1/4 cup finely chopped crystallized ginger
3 tablespoons chopped fresh parsley or 1 tablespoon parsley flakes
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 tablespoon orange juice
3 Rock Cornish hens (about 1 1/2 pounds each)
1 to 2 tablespoons orange juice

Steps:

  • Heat oven to 350°. Heat 2 tablespoons orange juice to boiling in 2 1/2-quart saucepan over medium heat. Cook onion in orange juice, stirring occasionally, until crisp-tender. Stir in rice, ginger, parsley, thyme and 1 tablespoon orange juice.
  • Fill body cavity of each hen with rice mixture. Place hens, breast sides up, in ungreased rectangular baking dish, 13x9x2 inches. Brush with 1 to 2 teaspoons of the remaining orange juice. Bake uncovered 1 hour to 1 hour 10 minutes, brushing with some of remaining orange juice every 30 minutes, until thermometer reads 180° and juice of hens is no longer pink when center of thigh is cut.
  • Remove stuffing from hens. Cut hens in half along backbone and breastbone from tail to neck, using kitchen scissors.

Nutrition Facts : Calories 400, Carbohydrate 25 g, Cholesterol 150 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 80 mg

CRANBERRY-GLAZED CORNISH HENS



Cranberry-Glazed Cornish Hens image

Oregon is noted for its cranberry production and has many bogs throughout the state. In the Northwest, we use cranberries in a great variety of ways-in sauce, as a complement to meats, and in baked goods like cakes and muffins.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 can (10-1/2 ounces) chicken gravy
1/2 cup jellied cranberry sauce
1 tablespoon Dijon mustard
1 teaspoon grated orange zest
3 Cornish game hens (1-1/2 pounds each)
Salt and pepper to taste
Cooked wild rice
Orange slices

Steps:

  • In 1-qt. saucepan, combine the gravy, cranberry sauce, mustard and orange zest. Cook over low heat, stirring constantly, until glaze is smooth., Cut hens in half lengthwise; rinse and pat dry. Sprinkle with salt and pepper. Place on rack with drip pan, skin side down; spoon half of the glaze over hens. , Bake at 400° for 20 minutes. Turn hens; bake 25 minutes longer or until a thermometer reads 180°, basting occasionally with remaining glaze., Serve on bed of wild rice and garnish with twists of thinly sliced orange.

Nutrition Facts : Fat 63 g fat (17 g saturated fat), Cholesterol 450 mg cholesterol, Sodium 504 mg sodium, Carbohydrate 12 g carbohydrate, Fiber trace fiber, Protein 77 g protein.

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS



Contest-Winning Orange-Glazed Cornish Hens image

This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden brown hens and perfecting the full-flavored basting sauce. -Laurie Bartley, Lake Hiawatha, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

4 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup orange juice
1/2 cup packed brown sugar
1/2 cup Madeira wine, sherry or chicken broth
2 tablespoons lemon juice
1 teaspoon ground mustard
1/4 teaspoon ground allspice

Steps:

  • Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.

Nutrition Facts : Calories 682 calories, Fat 40g fat (15g saturated fat), Cholesterol 235mg cholesterol, Sodium 819mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 35g protein.

ROASTED CORNISH HENS WITH DRIED CHERRY STUFFING



Roasted Cornish Hens With Dried Cherry Stuffing image

Make and share this Roasted Cornish Hens With Dried Cherry Stuffing recipe from Food.com.

Provided by senseicheryl

Categories     Chicken

Time 55m

Yield 4 pieces of Hen, 4 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons olive oil
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup dried sour cherries
1/2 teaspoon dried sage
1/2 cup low sodium chicken broth
4 slices white bread, cut into 1/2-inch cubes
1 dash salt, to taste
1 dash fresh ground black pepper, to taste
2 Cornish hens, split in half

Steps:

  • Preheat the oven to 400°F
  • In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the dried cherries, sage and broth and cook for 2 more minutes. Stir in the cubed bread, salt and pepper and set aside.
  • Season the Cornish hen halves with salt and pepper.
  • Spray a baking sheet with nonstick cooking spray. Form the stuffing into 4 mounds on the baking sheet. Place 1/2 of a Cornish hen on top of each mound of stuffing. Roast the hens for 45 minutes or until thoroughly cooked.
  • When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes before serving.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Choose Fresh Ingredients: Using fresh, high-quality ingredients will make a big difference in the flavor of your dish. Look for plump, ripe cherries and fresh herbs for the best results.
  • Marinate the Cornish Hens: Marinating the hens in the cherry balsamic mixture for at least 30 minutes will help to infuse them with flavor. You can also marinate them overnight for even more flavor.
  • Roast the Cornish Hens Properly: Make sure to roast the hens at a high temperature (400°F) for the first 30 minutes to brown the skin and crisp up the outside. Then, reduce the temperature to 350°F and continue roasting until the hens are cooked through.
  • Make the Cherry Balsamic Sauce: While the hens are roasting, make the cherry balsamic sauce. This sauce is easy to make and adds a delicious sweet and tangy flavor to the dish.
  • Serve with Rice: Rice is a great side dish for this dish. It's simple to make and pairs well with the cherry balsamic sauce.

Conclusion:

Cherry Balsamic Cornish Hen with Rice is a delicious and elegant dish that's perfect for a special occasion. The Cornish hens are roasted to perfection and the cherry balsamic sauce adds a delicious sweet and tangy flavor. Serve this dish with rice and a side of roasted vegetables for a complete meal.

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