|Oven-Roasted Cornish Hens with Creamy Chipotle Sauce||| Print ||
1. Marinating the hens. Rinse the hens and pat dry. Place them in a large bowl and pour over the Salsa. Turn the hens to coat well. Cover and let stand at room temperature for 1 hour.
2. The vegetables. Cook the green beans and onion slices in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and spread on a tray to cool.
3. Cooking the hens and vegetables. Position the rack in center of oven and heat to 450 degrees. Remove the hens from the marinade, scraping as much marinade as possible back into the bowl. Stir the cream into the marinade.
Place the hens, breast side up in an oiled, large, flame-proof roasting pan with the legs facing out. Brush each hen with oil and sprinkle with salt. Roast in the hot oven for 14 minutes. Arrange the green beans and onions around the hens. Pour the marinade mixture over the hens and continue roasting until the thigh juices run clear when pierced with a knife, about 10 to 12 more minutes.
4. Finishing the dish. Move the hens and vegetables to a large serving platter, tent loosely with foil to keep warm. Place the roasting pan over medium heat and boil, scraping up any browned bits from the bottom of the pan, until reduced to a light cream-sauce consistency. Taste and season with salt if necessary. Serve the hens immediately with the sauce spooned around them.