Roasted Cornish Hens


  • 4 thawed Cornish Hens
  • Creole seasoning
  • 2 fresh thyme leaf strings
  • 3 garlic cloves
  • 1/2 Onion
  • 2 carrots
  • 1 leek
  • 1 bell pepper
  • 1/2 jalapeño
  • 1 cup of mushrooms
  • 1 table spoon of Coriander
  • 1 tea spoon spoon of turmeric
  • 1 tea spoon of sage
  • 1 tea spoon red pepper flakes
  • 2 tea spoons Salt
  • 1 tea spoon pepper
  • 1 cup white wine
  • 1 tea spoon Oregano
  • 1/2 lemon
  • 1/2 stick of butter


  1. Season each side of Cornish Hens with creole seasoning.
  2. In a skillet, melt butter, add thyme leaf and sauté Cornish Hens till crisp skin on each side .
  3. Chop all the veggies and add to the bottom of Dutch oven pot.
  4. Once the Hens are sautéed, remove from the skillet.
  5. Into the same skillet add wine, squeezed lemon,all the seasonings and chopped garlic.
  6. Add water, and season with salt to your taste. After simmering for few minutes remove from the heat.
  7. Place the Hens on top of bed of veggies. Pour the sauce all over the hens. The liquid should be halfway covering the hens if needed add more water.
  8. Cover the lid and bring it boil. When it starts boiling lower the heat to med/low and cook for 3 hours.
  9. Can be served over mashed potatoes, pasta, or rice.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.