Cornish Hen Stuffed with Mushrooms and Chestnut Sauce
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Recipe type: Appetiser
Author: MAZA Cooking Journals
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4
Cornish Hen roulade with oven-roasted chestnuts over pan-sauté chanterelle mushrooms
Ingredients
  • 1 boneless and skinless Cornish hen, skin preserved
  • ¼ lbs chanterelle mushrooms
  • ¼ sweet onion, finely diced
  • 1 tablespoon fresh thyme
  • 8 chestnuts
  • ½ cup heavy cream
  • ½ tablespoon Dijon Mustard
  • ¼ cup sherry
Instructions
  1. Roast the chestnuts in the oven over 450F. Once ready take the out of the shell. Make sure you peel it well.
  2. Heat 1-tablespoon olive oil over medium heat in an ovenproof skillet. Add the diced onion and cook until translucent, then add the crashed chestnut pieces. Cook for 3 minutes add the sherry and cook until almost all the liquid is evaporated. Pour the heavy cream over the chestnut and add ½ tablespoon Dijon mustard. Mix well and simmer for 10 minutes over low heat.
  3. Transfer the mixture to immersion blender and blend until smooth and creamy. If need it you may add more of the heavy cream.
  4. Heat 1-tablespoon olive oil over medium heat in an ovenproof skillet. Add the diced onion and cook until translucent, then add the 1/3rd of the mushrooms and the fresh thyme. Season it with salt and freshly ground black pepper. Cook for 5 minutes. Set it a side.
  5. Debone the Cornish hen and remove the skin or ask your butcher to prepare it for you.
  6. Cut the skin to 2 pieces, big enough to wrap each roulade.
  7. On your cutting board lay one half piece of the boneless Cornish hen and scoop in the middle of it 2 scoops of the mushroom mix. Roll it up. Once is one-piece roll it over the skin piece and tie it with kitchen twine. Repeat the same with the second one.
  8. Preheat oven to 350F.
  9. Heat 2-tablespoon over medium heat in an ovenproof skillet. Add the rolls and cook while turning for 7-10 minutes, until skin gets crispy brown color. Remove the pan from the heat and place it in the oven. Bake it for 10-15 minutes.
  10. Cut it into circles before serving.
  11. Serve it over lightly pan sauté Chanterelle mushrooms and chestnut sauce.
Recipe by MAZA at http://www.mazamag.com/2012/12/cornish-hen-stuffed-with-mushrooms-and-chestnut-sauce/