Cornish Hens and Sauerkraut

Experience a delicious and elegant dish that highlights the delightful flavors of sauerkraut paired with tender and succulent Cornish hens. This recipe offers a delightful introduction to sauerkraut, a tangy and fermented cabbage dish that perfectly complements the rich flavors of poultry. The combination of juicy Cornish hens, flavorful sauerkraut, and aromatic spices like juniper berries and thyme creates a memorable culinary experience. Whether you’re hosting a special dinner or looking to impress your guests, this straightforward yet impressive recipe is sure to be a hit. You can also explore this preparation with other poultry options like pheasant, chicken, or duck, making it a versatile and delightful addition to your repertoire.

Servings: 4 to 6 servings

Preparation Time: About 2 hours

INGREDIENTS:

• 4 Cornish hens, about 1 pound each
• 4 slices bacon, diced, or 3 tablespoons extra virgin olive oil
• 2 pounds sauerkraut (Look for a bottled brand with no more than cabbage, salt, and water)
• 2 cloves
• 1 teaspoon juniper berries, crushed with the side of a knife
• 1 sprig fresh thyme or a pinch dried thyme
• 1 bay leaf
• 1 cup dry white wine
• Stock or water as needed
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Remove the backbone of the Cornish hens by cutting along their length on each side. Separate breast and leg quarters.
2. Cook the diced bacon over medium heat in a large, deep ovenproof skillet until crisp, approximately 10 minutes. Alternatively, heat the olive oil until it shimmers. Remove the bacon with a slotted spoon and set it aside. Add the Cornish hen pieces to the bacon fat or olive oil and brown them on all sides.
3. Rinse the sauerkraut in a colander and preheat the oven to 300°F (150°C).
4. Once the Cornish hens are nicely browned, add the sauerkraut, cloves, crushed juniper berries, thyme, bay leaf, and white wine to the skillet. Cook over medium heat until about half of the liquid has evaporated, which will take about 10 minutes. Then, move the skillet into the oven.
5. Bake for approximately 30 minutes, stirring occasionally and adding liquid (stock or water) as needed to keep the sauerkraut just moist, until the hens’ legs are tender, and the sauerkraut is slightly browned.
6. Remove the skillet from the oven, then take out the cloves and bay leaf. Taste the sauce, and adjust the seasoning if needed. Serve the roasted Cornish hens with sauerkraut hot or warm.

With its combination of succulent Cornish hens and tangy sauerkraut, this roasted dish is a delightful blend of flavors and textures. The bacon or olive oil imparts richness to the hens while the juniper berries, cloves, and thyme add aromatic nuances. As the sauerkraut cooks with the poultry, it absorbs the savory essence of the dish, creating a harmonious flavor profile. Perfect for any occasion, from a cozy family dinner to an elegant gathering, this Roasted Cornish Hens with Sauerkraut recipe is a must-try for those looking to elevate their culinary experience with a touch of sophistication. Enjoy the delicious taste of this traditional and comforting meal, and savor the unforgettable combination of savory poultry and tangy sauerkraut.