Savory Sour Cream Cornish Hens


2 (1-1/2 pound) Cornish hens, split lengthwise by butcher
Garlic powder
1 medium to small onion, chopped
8 ounces fresh mushrooms, sliced
1 stick butter or margarine, melted
1/2 cup dry white wine
1/2 to 1 teaspoon salt
1/2 cup sour cream
1 teaspoon dry basil


Generously sprinkle hens with garlic powder, salt and pepper. Place cut side down in a lightly greased 9 x 13 baking dish. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake an additional 30 minutes. Sauté onions and sliced mushrooms in 1 stick butter over medium heat for 5 minutes. Stir in wine and 1/2 to 1 teaspoon salt, according to taste. Pour mixture over hens and bake an additional 30 minutes or until juices run clear. Place hens on a serving platter, reserving pan juices. Blend in sour cream with a wire whisk. Add basil. Pour over hens. Garnish with fresh parsley and whole fresh mushrooms.


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