it looks like ever since i've discovered the wonderful thing that is the cornish hen, i can't seem to stop cooking it! it's probably the cutest little bird that i've worked with so far and i just can't get enough. needless to say, i find that my fridge is constantly stocked with one or two of these little buggers. :)
Since this is essentially a whole mini-me chicken, i decided to try my hand at butchering it to little pieces. and i have to say...that is trickier that it looks! deciding to refer to my all-time favorite chef for advice, butchering a chicken didn't seem too intimidating afterall. true, my first try really mangled my hen...BUT! the second hen turned out much better now that i knew what the heck i was doing, lol.
for this recipe, we decided to make some lemon chicken and have a very veggie multigrain pilaf to go with it. discovery? don't eat the sliced lemons...they're strictly garnish/aromatics for a reason. yeuuck! :'(
Moist Lemon Chicken
(from Inspired Taste)
1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
1 tablespoon whole grain mustard
1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
1/4 cup (60 ml) lemon juice (about 1 lemon)
1 1/4 cups (300 ml) low-sodium chicken stock
2 garlic cloves, smashed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 lemon, thinly sliced
Heat oven to 400 degrees F (200 C).
Prepare Chicken:
1. Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
2. In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.
Flavor Oil with Garlic:
1. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
Cook Chicken
1. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown.
2. Flip the chicken then add the lemon juice mixture from before. Stir (and add lemon slices) then slide the pan into the oven and bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F (79 degrees C).
Finish Lemony Sauce
1. Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer.
2. In a small bowl, use your fingers to mix butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy.
3. Nestle the chicken back into the pan then serve.
Yields 4 servings.
Quick Very Veggie Pilaf
(makes about four servings)
1 tbsp olive oil
1 tsp garlic, minced
1/2 small onion, chopped
1 cup brussels sprouts, thinly sliced
1 (16oz.) package Trader Joe's Multigrain Blend with Vegetables
1 stalk green onion, green parts only and thinly sliced
Salt and freshly ground black pepper
In pan, heat the olive oil until hot. Add the garlic and onion then cook until onion is semi-transclucent. Add the brussels sprouts and season with salt and pepper. Cook for five minutes or until the sprouts are tender, then add the multigrain blend. Cook until grains are heated through, seasoning with salt and pepper as needed. Top with sliced green onions and serve.
