Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Season the Cornish hens with salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the quartered Cornish hens, skin side down, and sear until the skin is golden and crispy, about 4 minutes. Flip the meat and sear on the other side, about 3 minutes.
Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat reaches 180°F, 20 to 25 minutes. Remove the Cornish hens from the skillet, transfer to a cutting board and tent with foil.
Add the pancetta to the skillet and cook over medium heat until the fat renders and the pancetta is crispy, about 4 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate.
Add the white wine to the pan and cook over medium heat to deglaze the pan. Continue to cook until the wine has almost entirely evaporated, 1 to 2 minutes.
Add the mushrooms to the skillet and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.
Add the chicken broth and heavy cream to the skillet and bring to a simmer. Cook until the mixture reduces slightly and thickens, 6 to 8 minutes. Stir in the Parmesan and season the sauce with salt and pepper.
Return the hens to the pan, nestling them into the sauce. Garnish with parsley and pancetta.
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