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Creamy Parmesan Mushroom Cornish Hen Skillet
Creamy Parmesan Mushroom Cornish Hen Skillet Photo: Liz Andrew/Styling: Derek Laughren

Look, you’re a busy woman. So some nights—scratch that, many nights—preparing an extravagant dinner and cleaning a hundred dishes just isn’t going to happen. One-skillet dinner to the rescue. Serve it as is (because it’s perfect on its own) or with a side of rice. Either way, you won’t be disappointed.

4 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

2 Cornish hens, quartered

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

4 ounces pancetta, finely diced

½ cup white wine

1 pound Portobello mushrooms, thinly sliced

3 garlic cloves, minced

½ cup chicken broth

¾ cup heavy cream

¾ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1. Preheat the oven to 400°F.

2. Season the Cornish hens with salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the quartered Cornish hens, skin side down, and sear until the skin is golden and crispy, about 4 minutes. Flip the meat and sear on the other side, about 3 minutes.

3. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat reaches 180°F, 20 to 25 minutes. Remove the Cornish hens from the skillet, transfer to a cutting board and tent with foil.

4. Add the pancetta to the skillet and cook over medium heat until the fat renders and the pancetta is crispy, about 4 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate.

5. Add the white wine to the pan and cook over medium heat to deglaze the pan. Continue to cook until the wine has almost entirely evaporated, 1 to 2 minutes.

6. Add the mushrooms to the skillet and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.

7. Add the chicken broth and heavy cream to the skillet and bring to a simmer. Cook until the mixture reduces slightly and thickens, 6 to 8 minutes. Stir in the Parmesan and season the sauce with salt and pepper.

8. Return the hens to the pan, nestling them into the sauce. Garnish with parsley and pancetta.

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