Cornish Hen in Port Wine and Fig Preserves

Made this today with Marsala because I did not have port wine. It was tender and delicious. The flavor was delicate rather than robust. Before putting in the slow cooker I seared the hens in butter to brown the skin. Kids loved it and so did I. I accompanied the hens with peas and rice, stuffing, and greens stir-fried in bacon fat and simmered in coconut milk.

• willa_liburd

• St.Kitts和尼维斯住在布卢明顿

• 11/26/2020

Made this this evening. Smelled wonderful and was tender and juicy. I placed the hen in the pot breast side down for the first 3 hours. This kept the breast nice and juicy. Also added 1 clove of crushed garlic to the mix. Will do this again.

• chnota

• Westfield, NJ

• 9/7/2018

I substituted Saucy Susan for fig (it's what I had home) & stuffed onion and chopped garlic in with rosemary. Chicken fell off of the bone as you said it would. Absolutely delish! I'm certainly making this again!! Thank you.

• lefemmesilk

• Central, NJ

• 7/22/2015

I doubled this recipe and added a quart of chicken broth so the meat was mostly covered in an effort to solve the problem of it drying out. I then cooked the hens on low in my new crockpot until they reached 165 degrees which was about 4 hours and 35 minutes. Unfortunately, when I removed the hens the skin was a light purple with a slimy feel and while the meat was moist and had a nice flavor it was not visually appetizing. I would not make again.

• JoyLynn1102

• Chicago, IL

• 2/3/2015

I cheated. I thought the slow cooker would take all of the flavor out so I took a regular chicken, removed the back and flattened it in a dish. I doubled the port and fig preserves and whisked in a chopped shallots and fresh rosemary chopped,pouring that over the chicken and roasted for an hour checking the temp and basting with the sauce. Everyone wanted to know what that wonderful smell was and it looked beautiful and tasted even better. I think this would be lost in a slow cooker. I need a slow cooker recipe that will hold up for 12hours while I work

• tomelace

• 1/18/2015

I made this exactly to the recipe and it wasn't worth making again. The breast meat was quite dry. I'll make the sauce again the next time I roast a chicken.

• Almejas

• San Diego, CA

• 1/14/2015

Doubles the recipe and cooked two hens stuffed with both rosemary and thyme. I put the birds on low while I was at work (9 hours) and while the flavors were great the breasts were really dry. I take full responsibility for this - I should have known better!

• shannion

• Detroit

• 12/5/2014

Did not use rosemary and this was still delicious. I will use it as a go-to often. Great flavors. Sweet, of course, but not too sweet, and SO easy. I cooked it overnight on low b/c I wanted it fall-off-the-bone and boy was it.

• devora1

• Willits, CA

• 4/8/2014

This recipe is tasty, easy, and impressive. I could not find fig preserves so I used fig butter. As opposed to 5 hours on high I cooked it on low for 5 hours. It worked out fine. I think the next time I might try a different herb.

• JAMPurple

• Indianapolis, IN

• 1/14/2014

I thought this sounded like a wonderful recipe, and it was quite good. We could only get a package of two frozen hens, so, after defrosting, I doubled the other ingredients. Both birds fit well into our larger Crock Pot. Turned out quite well, although I think another time I might cook them less than 5 hours. As I lifted the birds out of the pot they basically tended to fall apart. They did taste quite good. I would make this recipe again. It was basically quite simple to do.

• BillNick

• Maine

• 1/11/2014

This is not a review but a comment/question. This recipe doesn't specify whether to use tawny or ruby port. I'm thinking tawny to go with the fig, but I'd love to hear others recommendations.

• Anonymous

• Boston, MA

• 1/8/2014