Pomegranate Molasses Glazed Cornish Hens

These sweet little pomegranate molasses glazed Cornish hens are the perfect addition to your dinner table. They are full of pomegranate and molasses flavor.

These sweet little pomegranate molasses glazed Cornish hens are the perfect addition to your dinner table. They are full of pomegranate and molasses flavor.

So the Olympics started. I’m not gonna lie, I don’t hate the Olympics but they are not my favorite thing either. I often times watch and just say over and over again “how would anyone figure out they were good at this?” Seriously, at one point in your life would you ski off a giant slope and fly into the air? Or cross country ski and then shoot at targets? It just seems so random. Last night I watched this long distance cross country ski race and I watched the skiers go over the finish line and collapse onto the ground. Umm….no. Any sport that requires I give it so much energy that I collapse afterwords is no sport of mine. I’m more into the type of sports that require comfortable clothing, good food and beer. Does this sport exist?

Speaking of good food (see that segue!) I made these beautiful Cornish hens a few weeks ago and I had to share them with you. I grew up eating molasses slathered on my roast Cornish hens and I love the sweetness it gives the skin. I switched it up just a little by making a pomegranate molasses but you still get that sweet flavor. The skin was crispy and delicious, and even though know I better, I ripped it off and ate it first.  Don’t judge me. Crispy skin is amazing…you know it’s true!

These sweet little pomegranate molasses glazed Cornish hens are the perfect addition to your dinner table. They are full of pomegranate and molasses flavor.

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Pomegranate Molasses Glazed Cornish Hens

These sweet little pomegranate molasses glazed Cornish hens are the perfect addition to your dinner table. They are full of pomegranate and molasses flavor.

Yield: 2 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Ingredients:

  • 2 (2 pounds each) Cornish hens, cleaned and giblets removed
  • Kosher salt, to taste
  • Ground pepper, to taste
  • 1-1/2 cups pomegranate juice
  • 2 tablespoons red wine vinegar
  • 3 tablespoons molasses

Adapted from Martha Stewart

Directions:

Pre-heat you oven to 350F degrees.

Clean Cornish hens, blot with paper towels to remove excess moisture, and add to a cooking dish or cast iron skillet. I used a 10 inch skillet for 2 Cornish hens.

Sprinkle the skin with a desired amount of kosher salt and pepper. I like to season mine somewhat heavy. This adds lots of flavor to the skin so keep that in mind.

Add Cornish hens to preheated oven.

In a small to medium sized high sided non-stick skillet add pomegranate juice, vinegar and molasses. Gently whisk together and simmer over medium-low heat. If the mixture starts to foam you can skim. At this point it's easiest to change to a silicone spatula because the glaze is sticky.

Once the mixture is thick and reduced remove from the heat. Make sure to keep an eye on the glaze while it's cooking as it can burn easily. Also, the ideal texture for the reduced glaze should be thick enough to brush onto the meat but not so thick that that you cannot spread it over the Cornish hens. About the consistency of honey.

Add the chickens to the preheated oven and cook for about 45 minutes. Remove from the oven and glaze with pomegranate/vinegar/molasses mixture. Add back to the oven, cook for for 15 minutes more and glaze once again. Glaze one final time after another 15 minutes. (If you notice your glaze starting to burn simply tent your chicken with foil and continue with the directions)

After your last glaze cook again for 15 minutes until the Cornish hen is fully cooked. The internal temperature should be around 160-165F. If you notice your chicken cooking faster simply adjust your glazing schedule.

Remove the Cornish hens from the oven and let rest for at least 5 minutes before eating.

Note: The skin on my Cornish hens are a slightly darker than your desired color. I went and took a phone call while they were cooking and they darkened quicker than I expected. Just a friendly warning!

33 Responses to “Creamy Chicken Bacon and Mushrooms”

  1. #
    1
    Christie — January 9, 2015 at 8:52 am

    I am so with you – no more overcooked chicken. This dish looks perfect. I love the mix of flavors, bacon & mushrooms. What could be better?

  2. #
    2
    Linda Omura — January 9, 2015 at 8:54 am

    You are making me hungry for dinner and it’s only 8 am. Saving this recipe, my husband would love it!
    Linda @foodhuntress.com

  3. #
    3
    Sharon @ What The Fork Food Blog — January 9, 2015 at 9:49 am

    holy mother of all things bacon, this looks AH-MAZING! I love bacon, chicken and mushrooms. Gotta try this!

  4. #
    4
    Alyssa — January 9, 2015 at 10:20 am

    This looks so good and I would most definitely make it with the bacon.

  5. #
    5
    The Food Hunter — January 9, 2015 at 10:28 am

    I love these kind of meals!

  6. #
    6
    Liz — January 9, 2015 at 11:05 am

    A very nice recipe and I would definitely make it. Thank you.

  7. #
    7
    Cookin Canuck — January 9, 2015 at 11:14 am

    Yep, you get an “Amen” from me on the overcooked chicken breasts! But when you cook them well (and add bacon and mushrooms…hello!), they can make a fantastic meal.

  8. #
    8
    KalynsKitchen — January 9, 2015 at 11:17 am

    This sounds delicious. I’d prefer chicken stock instead of the wine; do you think that would change the result much?

    • nutmegnanny replied: — January 9th, 2015 @ 12:47 pm

      Hi Kalyn! I think chicken stock is just fine. I made this chicken with stock once and it turned out great. It takes out the wine flavor but replaces it with a nice rich chicken flavor. Totally delicious in my opinion 🙂

  9. #
    9
    Kate @ Diethood — January 9, 2015 at 11:54 am

    Yes to bacon and all things chicken!! What an awesome dish!

  10. #
    10
    Ashley @ Wishes & Dishes — January 9, 2015 at 12:32 pm

    I love meals that are made all in one dish – less clean up for me is a good thing! Looks wonderful.

  11. #
    11
    Cat @ Breakfast to Bed — January 9, 2015 at 12:45 pm

    I’m making coq au vin tonight, but damn if this isn’t ever making me reconsider that decision. As a former NEOhioan, buttered egg noodles are my JAM.

    • nutmegnanny replied: — January 9th, 2015 @ 12:48 pm

      YES! I LOVE me some buttered egg noodles. When I go home I always come back with a few bags of Amish noodles…yum!

  12. #
    12
    karen @ joyfuldinners — January 9, 2015 at 2:18 pm

    Amen. Amen. Aaaaaaamen. At 165 a chicken breast is officially done – as in grind it up and use it as a filler. I’m not a chicken breast fan – but the mushrooms and bacon make this look irresistible.

    What plug in do you use for your recipes – I really love the look.

  13. #
    13
    claire — January 9, 2015 at 2:21 pm

    You had me at creamy, bacon and mushrooms.

  14. #
    14
    Paula - bell'alimento — January 9, 2015 at 2:53 pm

    Love this. You can never have too many chicken recipes. Especially when mushrooms are involved!

  15. #
    15
    Lana | Never Enough Thyme — January 9, 2015 at 3:50 pm

    I totally agree with you about chicken often being overcooked! I really enjoy the chicken breast if it’s cooked correctly. Wonderful recipe – lovely combination of flavors!

  16. #
    16
    Danae @ Recipe Runner — January 9, 2015 at 5:07 pm

    Chicken leather is no bueno! This gorgeous chicken looks perfectly browned and don’t even get me started on how amazing the bacon and mushrooms on top look!

  17. #
    17
    Katya @ Little Broken — January 9, 2015 at 5:51 pm

    Chicken with mushrooms and cream is a staple in any Russian home! I grew up eating many chicken dishes, especially over mashed potatoes. So this here is my comfort food! Looks beautiful and I can already taste it

  18. #
    18
    Bea — January 9, 2015 at 5:51 pm

    Amen to that!!! That is probably the reason it took me so long to like chicken, you know the over cooked tough stuff…Love this recipe. and I have visions of this slathered over egg noodles. Oh it sounds so good – wish I could take a bite through my screen 🙂

  19. #
    19
    Julie | This Gal Cooks — January 9, 2015 at 8:54 pm

    What a beautiful dish, Brandy! Gah, that creamy sauce with my favorite things is totally making me swoon!

  20. #
    20
    Laura — January 9, 2015 at 10:49 pm

    Only in our world do chicken breasts (justifiably) get a bad rap lol. I feel like everyone else prefers the breast! Not me, thigh any time. But I will take any part of the chicken prepared like this. Yum!

  21. #
    21
    Jennifer @foodprocessor07 — January 10, 2015 at 12:46 am

    What perfect little treats! How elegant! I’m sure anyone would love thes

  22. #
    22
    Erin @ Texanerin Baking — January 10, 2015 at 1:18 pm

    As a non-veggie liker, I want to make this and I’m thinking subbing the mushrooms with the same amount of bacon would be exquisite. 🙂

  23. #
    23
    Angela {Mind Over Batter} — January 10, 2015 at 3:37 pm

    Amen!! 2015 is the year we stop overcooking our chicken. Love this dish and you already know I love me some bacon.

  24. #
    24
    Erlene — January 10, 2015 at 4:31 pm

    Yum! Bacon and mushrooms together is definitely a winning combination. Pinned.

  25. #
    25
    Lisa @ Healthy Nibbles & Bits — January 10, 2015 at 8:43 pm

    This chicken dish looks absolutely gorgeous! I’ve been a bit stuck on what to do with chicken breasts lately, so thanks for the inspiration! And, oh my gosh, bacon!

  26. #
    26
    Megan {Country Cleaver} — January 11, 2015 at 12:26 am

    Bacon, bacon, bacon baocnnnnnnn this is like the holy freakin’ trinity here with the chicken and mushrooms! Wow, Brandy!

  27. #
    27
    Monica Dubsky — January 11, 2015 at 7:29 am

    Oh my goodness, I have just eaten a big lunch and am starving already. Fantastic recipe will definitely give it a go!

    Please visit/follow my page
    http://mamabeesimple.blogspot.com

  28. #
    28
    Martha @ A Family Feast — January 11, 2015 at 3:21 pm

    I’d like to order an entire pan of this dish – all for myself! YUMMMMY!

  29. #
    29
    Jennie @themessybakerblog — January 11, 2015 at 7:15 pm

    Amen! I like my chicken tender and juicy. That sauce is killer! Pinned.

  30. #
    30
    Kim (Feed Me, Seymour) — January 11, 2015 at 9:29 pm

    This is basically all the good stuff on earth! Love it!

  31. #
    31
    Nikki @ NikSnacks — January 13, 2015 at 2:00 pm

    Harris Teeter had Buy 2 get 3 chicken on sale last week. And I got it! And I’m going to make this soon. I just need to find some appropriate mushrooms…

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