Sunday Supper: Cornish Game Hens, Roasted Green Beans with Sage, English Potatoes

Hello and Happy New Year! 2016 is going to be a good one, I can feel it! It was really nice to take a break from blogging and taking photos and instead just spending time with family and friends. Seriously, the social calendar this holiday season has been amazing — we have spent the past two weeks with something to do every other night! Feeling rejuvenated with friendship, and now ready to get back into the routine of daily life.

To kick off the new year and hold ourselves accountable to trying new recipes, Andrew suggested that we start a new series of posts here on the blog: Sunday Supper. Every other Sunday, we will take turns posting a full dinner menu, made up of mostly new recipes (or variations on old favorites). I love the idea of trying new foods and making a big fancy Sunday dinner! Thanks, Andrew, for the challenge!

First up: Cornish Game Hens, Roasted Green Beans with Sage, and English Potatoes.

Cornish Game Hens with Garlic & Rosemary (from Allrecipes)

• 4 Cornish Game Hens
• 1 lemon, quartered
• Kosher salt & pepper to taste
• 24 cloves garlic (about two heads)
• 4 sprigs rosemary
• 3 Tbsp olive oil
• 1/3 cup dry white wine
• 1/3 cup chicken broth

Preheat oven to 450. Rub hens with 1 Tbsp olive oil. Lightly season hens with salt & pepper. Place 1 wedge of lemon and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

While hens are roasting, prepare green beans.

Slow-Roasted Green Beans with Sage (modified from Bon Appetit)

• 1 1/2 lbs tender green beans, trimmed
• 6 cloves garlic, each cut lengthwise into 4 slices
• 1/4 cup olive oil
• 2 Tbsp fresh sage leaves
• 1 Tbsp fresh rosemary leaves
• 1 tsp fresh thyme leaves
• 2 tsp kosher salt
• freshly ground black pepper

Mix all but the last two ingredients in a large bowl. Toss to coat beans in oil and herbs. Spread in a large rimmed baking sheet and set aside. Next, prepare the English potatoes.

English Potatoes Roasted in Duck Fat (recipe from the dear Julie P. — thank you!)

• 5 – 7 waxy potatoes (I used yukon gold), peeled & cut into large chunks
• 1 – 2 Tbsp goose or duck fat (I found duck fat at Whole Foods)
• 1/4 cup flour
• salt & pepper, to taste

Boil peeled potatoes for about 5 minutes, drain, and allow to cool slightly. Coat lightly with flour, salt, and pepper on all sides. Melt goose or duck fat in a metal roasting pan (or use a cast iron skillet on the stove top to save room in the oven) until sizzling. Add potatoes, being careful not to crowd. I browned my potatoes lightly on all sides on stove top while the hens were cooking, and finished them off in the oven.

Reduce oven temperature to 350 (this is when I added green beans and potatoes to the lowest rack of oven). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes or so.

Remove hens from oven, move potatoes to top rack of oven, turning to brown evenly. Stir green beans and move to center of lowest rack. Continue roasting both potatoes and green beans for another 20 minutes while hens rest, or until beans are slightly wilted (and the sage leaves should be nice and crispy — delicious!) and potatoes are tender on the inside, crispy on the outside. Check the seasoning. You may need to toss a bit of coarse sea salt or kosher salt on the potatoes just before serving.

Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm if your veggies are still cooking. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Enjoy! And here’s to a new year, new recipes, and new get-togethers that call for cozy gatherings around your Sunday supper table!