An Encore Holiday Dinner for 2:  THYME CORNISH HEN WITH FAUX BACON IN RED WINE – CURRANT JELLY SAUCE / DRESSING WITH MUSHROOMS – ONION – PARSLEY IN BROTH

Note:  It will take 3 days to thaw a frozen Cornish hen in the refrigerator.

–1 Cornish hen (game hen)

–thyme (bottled)

–Bac’n pieces (soy bacon)

–red wine (cooking wine is fine)

–red currant jelly (bottled)

–chicken broth (non-fat, low sodium)

–breadcrumbs (I used Pepperidge Farm herbed)

–parsley (fresh)

–onion (one-half, sliced)

–mushrooms (sliced, baby bellas)

1 – While still encased in plastic, cut through the Cornish hen lengthwise, just to one side of the backbone.  Place in a large, covered baking dish with a very little chicken broth.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 minutes; then turn the hen over, and microwave for 7 minutes more.

2 – Place 2 tablespoons of red currant jelly in a microwaveable cup.  Add one-fourth cup of red wine.  Microwave on high for 1 minute.  Pour over the cooked Cornish hen.  Then sprinkle the hen with Bac’n pieces.

3 – Place one-half sliced onion, chopped parsley, and sliced baby bells mushrooms (1 handful) in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  Then add a generous amount of breadcrumbs and more chicken broth.  Stir well.  Season with olive oil.  Microwave for 1 minute more.

4 – Serve one-half Cornish hen to each person, with sauce spooned over the hen and the dressing.  I also served baked potatoes with plain yogurt and broccoli (for recipes, use the search box in this blog).

–Cornish hen adapted from astray recipes.com; dressing adapted from To the Taste of a King.

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