Cornish Hen with Tart Cherry Sauce

Cornish Hen with Tart Cherry Sauce

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"This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking."
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1 h 50 m servings 646 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
  3. Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  4. Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.


  • Cook's Note:
  • If hens don't yield enough juice as mine did initially, a combination of about 2 tablespoons butter and 1/2 cup white wine can be used to add basting fluid.



The cornish hens are great, but skip the sauce. It's expensive and not any good. Substitute regular cherry preserves for the sauce.

I just made this for dinner, and it was absolutely delicious! The hens were so succulent and the cherry sauce was just tart enough to bring all of the flavors together. Can't wait to make it aga...

The cherry sauce was not well received but the Cornish hens were delicious with nice crisp skins! Our cat tried to steals carcass for himself after the meal so clearly everyone thought it was or...

Wonderful mix of flavor. I was worried it would be too sweet for me however it was a very nice balance of flavors. It did make quite a bit of cherry sauce, easily enough for 4 hens.

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