Creamy Parmesan Mushroom Cornish Hen Skillet
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.
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.