Broiled Cornish Hens with Herbs & Mustard and a Simple Pan Sauce

From My Carolina Kitchen

3 Poussins or Cornish hens (about 1 pound each), split in half, backs removed

Kosher salt

Freshly ground black pepper

1 ½ tablespoons Dijon mustard

1 ½ tablespoons grainy style Dijon mustard (or use all regular Dijon)

1 tablespoon dried tarragon

2 teaspoons dried basil

2 teaspoons dried thyme leaves

Pan sauce:

1 cup Madeira wine

½ cup low fat, low sodium chicken broth, preferably homemade

2 knobs of cold unsalted butter

Place the chicken halves skin side up in a roasting pan and season with salt and freshly ground black pepper. In a small bowl, mix together the two mustards, dried tarragon, basil and thyme leaves. Spread half of the mustard herb mixture over the chicken halves, then turn them over, season with salt and pepper, and spread with the remaining mustard herb mixture. At this point, the chickens can be refrigerated, covered well, for up to 12 hours before proceeding with the recipe.

If you don’t plan on preparing the chickens ahead, I like to prepare the mustard herb mixture at least 6 hours in advance. While it’s not necessary, I find that if you do, the flavors of the mustard and herbs tend to meld better.

When ready to cook, place the chicken halves 3 to 4 inches below a hot broiler, skin side down. When they have browned well on one side, about 8 to 10 minutes, turn and broil on the other side, until well browned, about 7 minutes.

To make the sauce, deglaze the pan over high heat by adding the Madeira and chicken broth to the pan, tilting and stirring to loosen the caramelized bits on the bottom of the pan. When the sauce reaches the desired consistency, baste the chicken with the liquid and then run the chicken back under the broiler for an addition 1 to 2 minutes until the juices of the chicken run clear when pierced with a fork and the internal temperature reaches 160 degrees F.

Remove the chicken to a heated platter and cover. Let the sauce cool for a minute or two in the pan, then add 2 knobs of cold unsalted butter and stir to incorporate. Sauce the chicken with the pan juices and serve right away or at room temperature.

Adapted from French Classics Made Easy by Richard Grausman, serves 4 - 6