Update my dinner status, I'm making this tonight.
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Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 pounds each
- 8 can substitute with pearl onions
24 oz. Fingerling Potatoes: cut in long halves
Preparation
First start by prepping the Cornish hens ahead of time to give them time to marinate. Spatchcock the hens by cutting out the back bone and keel bone with a sturdy pair of kitchen shears. Flatten out the hens and make two slits in the skin of the thigh and tuck the legs into the slits. Sprinkle oregano, basil, rosemary, and garlic salt onto chicken and pour on some of the olive oil, just enough to coat the chickens. place in refrigerator until your ready to cook.
Fill a pot with hot water and a pinch of salt and bring to a boil. Boil fingerling potatoes until fork tender.
Pre-heat oven to 400 degrees F
While boiling potatoes Heat a large cast iron skillet on a burner at medium high heat. When hot pour in olive oil and place chicken in skin side down and sear for 5 minutes or until golden brown, flip chicken and add the onions and garlic to any free space in skillet so they can caramelize.
when onions are caramelized and the bottom side of the hens are browned, turn of the burner and add the potatoes around the hens leaving the top of the hens uncovered. pour chicken stock over potatoes and hens, place 2 pads of butter on the tops of the hens and place in the oven until chickens are fully cooked ( I always use a meat thermometer to tell when its done).
