How To Make Grilled Cornish Hens with Warm Potato and Portobello Salad
To complement the savory flavors of these grilled cornish hens, they’re served with a salad of potatoes & mushrooms dressed in olive oil, parsley, & garlic.
Serves:
Ingredients
- 1¾lbboiling potatoes,(about 5)
- 1½lbportobello mushrooms,(about 4)
- 4tbspcooking oil
- 1¼tspsalt
- ¾tspfresh ground black pepper
- 2cornish hens,(about 1¼ lbs each)
- cupolive oil
- 1clovegarlic
- ½cupflat leaf parsley,chopped
Instructions
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Put the potatoes in a medium saucepan of salted water.
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Bring to a boil, reduce the heat, and cook at a gentle boil for about 30 minutes until tender. Drain.
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Meanwhile, light the grill.
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Coat the portobello caps with 2 tablespoons of the cooking oil and sprinkle with salt and pepper.
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Grill the portobellos for about 15 minutes, turning, until browned and just done.
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Coat the hens with the remaining 2 tablespoons cooking oil.
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Sprinkle with salt and pepper.
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Grill over moderate heat for 12 minutes.
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Turn and cook for about 12 minutes longer until just done.
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When the potatoes and portobellos are cool enough to handle, peel the potatoes and cut them and the portobellos into ¼-inch slices
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Put them in a large bowl and add the olive oil, garlic, parsley and the remaining salt and pepper.
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Mound on plates and top with the hens
Nutrition
- Calories: 722.64kcal
- Fat: 46.04g
- Saturated Fat: 8.79g
- Trans Fat: 0.06g
- Monounsaturated Fat: 24.84g
- Polyunsaturated Fat: 9.70g
- Carbohydrates: 42.32g
- Fiber: 6.98g
- Sugar: 5.88g
- Protein: 36.74g
- Cholesterol: 169.68mg
- Sodium: 861.00mg
- Calcium: 62.04mg
- Potassium: 1903.10mg
- Iron: 3.97mg
- Vitamin A: 85.48µg
- Vitamin C: 50.14mg
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