Cornish hen seasoned with Herbs de Provence, skillet roasted and basted with a lemon, butter, garlic wine sauce. It is a deliciously savory meal for a date night or special occasion. I hope you enjoy it as much as I do!
Skillet Roasted Cornish Hen Recipe
Skillet Roasted Cornish Hen
Equipment
- large stainless steel stockpot
- baking sheet with rack
- 12-inch cast-iron skillet
- tongs
- large spoon
- cutting board
- kitchen knife
Ingredients
- 2 quarts Citrus Poultry Brine
- 1 Rock Cornish Hen
- 1 tbsp olive oil
- 2 tbsp Herbs de Provence
- ½ tsp kosher salt
- ¼ tsp black pepper – ground
- 2 tbsp butter
- 1 clove garlic – smashed and minced
- ¼ cup white wine – dry
- 1 cup chicken stock
Instructions
- Prepare the Citrus Poultry Brine a day in advance. Brine the Cornish hen for 12-24 hours.
- Remove the hen from the brine solution. Rinse under cool water. Thoroughly dry with paper towels. Spatchcock, then split the hens into two halves.
- Coat the chicken pieces with olive oil, then generously coat them with the Herbs de Provence. Coat all sides of the chicken evenly.
- Return to the refrigerator for an hour or so to let the flavors sink in. Remove about 30 minutes prior to cooking, to allow them to come back up to room temperature.
- Preheat an oiled skillet in the oven to 350℉. Carefully remove the hot skillet, and add the chicken halves, keeping some room between the chicken pieces and the sides of the skillet.
- Return the skillet to the oven and roast the chicken for about 45 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165℉.
- Remove the chicken to a dish.
- Cover with foil while you make the sauce. Return the skillet to the stove, add the butter and bring the heat up to medium.
- Add the minced garlic, and sauté for 1 minute or until aromatic.
- Deglaze the pan with dry white wine.
- Boil the wine while stirring and scraping the fond (pan drippings). The sauce should be well incorporated. Allow it to reduce by half.
- Add the chicken stock, and continue to boil the sauce until reduced by half again.
- Cut the lemon in half, then cut a few thin slices off and add them to the sauce. Squeeze the juice from the remaining halves of lemon into the sauce.
- Allow the sauce to continue to reduce until noticeably thickened. Reduce the heat to simmer. Add the chicken halves back to the pan. Spoon the sauce over the chicken several times, allowing some of the herbs to wash off into the sauce. Continue to baste the chicken with the sauce for a few minutes before serving.
- Plate one chicken half, plus favorite sides such as creamy mashed potatoes and green beans. Enjoy!
PRIVATE NOTES
Nutrition
More Information
French Bread
Don’t forget the bread! Pair with homemade French Baguettes to sop up that delicious sauce. Freshly baked bread is so good!
A Big Effort, But Worth It!
This is not a throw it together kind of meal. The brining process alone adds a full day. Don’t get discouraged! Yes, it takes some effort but it is well worth it. It tastes so good! Your guests, or date will recognize the effort you put into it. They will love the flavor, and you will be appreciated.
Amazing Flavor
Skillet Roasted Cornish Hens in Lemon Butter Wine Sauce. It’s a super tender, moist, flavorful, beautiful, and delectably aromatic mouthful. Citrus Poultry Brine infuses lightly citrus flavors of lemon and orange and keeps the chicken moist and delicious. The Herbs de Provence add a savory, somewhat sweet, and very fragrant flavor reminiscent of Southern France. The lemony, garlic, buttery wine sauce adds the perfect finishing touch. It all comes together in a lovely presentation.
Related Recipes
Herbs de Provence
French Baguettes
Scaloppine al Limone
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