Roast Cornish Hen
with Mini Baked Potatoes & Spring Vegetable Saute
Aside from gorgeous mushrooms and fresh peas, this spring vegetable sauté features special little onions. Cipollini, pronounced chip-oh-lee-nee, means small onions in Italian. They’re sweeter than common onions and have less of the bite that can sometimes make you cry when chopping them. A higher level of natural sugars makes them perfect for caramelizing, or browning in a hot pan. It’s easy to remove the thin skins if you cut off the onions’ tops and bottoms before peeling.
- About 5 Cipollini Onions
- 4 Yukon Gold Potatoes
- 2 Cloves Garlic
- 1 Bunch Chives
- 6 Ounces English Peas
- 3.5 Ounces Cremini Mushrooms
- 3.5 Ounces Oyster Mushrooms
- 2 Halves Cornish Hen
- 1 Tablespoon Butter
- ¼ Cup Sour Cream
Prepare your vegetables:
Preheat the oven to 450°F. Wash and dry the fresh produce. Slice off the top and bottom ends of the cipollini onions, then peel them. Pierce the potatoes all over with a fork. Peel and roughly chop the garlic. Finely chop the chives. Shell the peas. Slice the oyster and cremini mushrooms.
Roast the Cornish hen & potatoes:
Place the potatoes and the Cornish hen halves on a lightly oiled baking sheet. Drizzle both with a little olive oil and season with salt and pepper. Roast in the oven 25 to 30 minutes, or until the hen is cooked through and the potatoes are tender when pierced with a fork.
Sauté the vegetables:
About halfway through roasting the hen and potatoes, heat some olive oil in a large pan on medium-high until hot. Add the cipollini onions, and cook 2 to 3 minutes, or until they start to soften, stirring occasionally. Add all the mushrooms and cook 2 to 3 minutes, or until browned. Season with salt and pepper. Add the peas, garlic, and butter and cook about 2 minutes, or until the peas are bright green, stirring to coat them in the butter. Season with salt and pepper to taste.
Finish the potatoes:
When the potatoes and hen come out of the oven, allow them to cool slightly. Using a knife, cut an “x” shape in the tops of the potatoes and gently squeeze them from the outside to expose some of their insides.
Plate your dish:
Divide the potatoes, Cornish hen, and sautéed vegetables between 2 plates. Top each potato with a dollop of sour cream and some chives. Enjoy!