Eat
Southern Style Cornish Hen w/Red Cabbage & Onion Confit
Ingredients:
- 2 fresh Cornish hens
- 2 large yellow onions, sliced
- ½ small yellow onion, chopped
- 3 cloves fresh garlic, finely chopped
- 1 small red cabbage, roughly cut
- 2 TBSP. Dried or Fresh Herbs, chopped — basil, oregano, thyme
- 2 TBSP. Granulated garlic
- Balsamic vinegar
- Kosher salt
- Coarse ground black pepper
- Olive Oil
Technique:
Wash and split Cornish hens in half; being careful to clean the insides thoroughly. Dry to remove excess water. Season with salt, pepper, granulated garlic and herbs on both sides. Heat large, heavy-duty sauté pan over medium heat; add 3 tablespoons olive oil. Add Cornish hens, two at a time and brown on each side. Remove from pan and do the same with remaining two pieces. Remove from pan. Add 2 additional tablespoons olive oil to pan and lower heat. Add onions and cook to caramelized state. Add garlic and cook for 1 minute. Add about 3-4 tablespoons balsamic vinegar to onions. Continue to cook until onions become the consistency of chutney. Return Cornish hens to pan with onions, cover, lower heat and cook until done. Be sure to check occasionally to prevent burning ; adding a little water if mixture begins to stick to pan. Spoon a little of the onion liquid over hens to allow them to absorb some of the flavor.
In a separate sauté pan, add ½ chopped yellow onion to the pan that has been heated with 1 tablespoon olive oil. Sauté onion in pan until wilted. Add cabbage to pan and immediately cover with a tight-fitting lid. Cook until cabbage is tender. Remove lid and season with salt and pepper. Return lid and continue cooking for about 3-5 additional minutes.
To serve, divide cabbage and onion mixture into four servings, spoon onto individual plates and top with ½ Cornish hen,onion confit and a little of the liquid from the onion mixture.
How good is that...