Cornish Hens Au Vin

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This was good, but nothing to write home about.

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I wasn't too sure about this dish but it actually came out good

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Quick-Easy-Yummm... throw some thyme in it, and call it a day!

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I was skeptical, but this was amazing. I used more wine than water. I threw in mushrooms and asparagus. I didn't even have to transfer the hen and reduce the sauce. Came out perfect. Served with quinoa.

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Cooked with chicken broth instead of wine--I'm pregnant and didn't really want to worry about cook off of the alcohol. Turned out great- especially with adding some flour to the juices for gravy (great on our potatoes too! Will make again maybe with a few more spices.

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this recipe was good. I didn't have a dutch oven and was still able to pull it off. I just cooked it for an extra 15 min or until juices ran clear. even the white meat was moist and if it was thin i added flour.

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This is definitely a 5 star! It was super easy and so good. Made it exactly as is and my husband and I loved it.

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The cornish hens turned out moist. I added a few ingredients to this recipe like rosemary and onions.

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The recipe your looking for is Spicy Cranberry Chutney.

http://www.foodnetwork.com/recipes/claire-robinson/spicy-cranberry-chutney-recipe/index.html

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Spiced stone fruit chutney:

Ingredients
1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1 cup pomegranate juice
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans
Directions
Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.


Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!