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Cornish hens with mushrooms and wine sauce

Cornish hens with mushrooms and wine sauce

  • Total Time: 1 hour 50 mins
  • Yield: 4 1x


  • 2 Tyson® All Natural Premium Cornish Hens
  • 1 small onion
  • 1 carrot
  • 1 clove of garlic
  • 1 stalk of celery
  • 2 cups of chicken stock
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • Salt and pepper to taste
  • 1 tablespoon of olive oil


  • 2 tablespoons of butter
  • ¼ cup of flour
  • 1½ cup of broth obtained from cooking the Tyson® Cornish Hens
  • 1 cup of milk
  • ½ cup of white wine
  • Salt and pepper to taste


  • 1½ cup of mushrooms
  • 1 tablespoon of butter
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, add the julienne-cut onions, sliced carrots, chopped garlic, chopped celery, and the rosemary and thyme sprigs. Over that, place the Cornish Hens, then add the chicken stock. And on top of the Cornish Hens, season them with salt and pepper to taste, plus the tablespoon of oil that needs to be spread over each hen.
  3. Bake for 1½ hours.
  4. Once ready, remove from the oven.
  5. Prepare the sauce in a skillet. For this, add butter, and when melted then add the flour all at once, stir well and then add 1½ cups of broth obtained from cooking the Cornish Hens.
  6. Stir well to avoid lumps. Add the wine and milk.
  7. It should be thick. Season with salt and pepper to taste.
  8. Then in a separate pan, sauté the sliced mushrooms in butter. Cook for about 4 minutes. Season with salt and pepper. Then add them to the sauce.
  9. Serve the Cornish Hens over the sauce on a plate, with any sides of your liking, and of course along with the Ravage Cabernet Sauvignon wine.
  • Prep Time: 20 mins
  • Cook Time: 90 mins