Cornish Hen with artichoke hearts, fire-roasted tomatoes, and gnocchi Recipe
Cornish Hen baked with fire-roasted tomatoes, artichoke hearts, gnocchi, and white wine
Ingredients
- 2 Cornish hens (about 1 lb each) cut in half
- 2 14.5 oz cans fire roasted diced tomatoes (discard or save the juices)
- 1 lb potato gnocchi (I like the Alessia brand)
- 3 cups chicken stock
- 1 ½ cups dry white wine (not cooking wine)
- 2 teaspoons salt
- 8 small onions sliced
- 1 clove of garlic, peeled and crushed
- 1 teaspoon ground pepper
- 1 tsp basil
- 1 tsp thyme
- 1 tsp crushed rosemary
- 2 pinches smoked paprika
- 1 tsp sugar
- 1 jar 14.75 oz. artichoke hearts (discard the juices)
- 4 tablespoons flour
- 3 tablespoons olive oil.
Directions
- In a plastic bag, put 4 tablespoons of flour and insert the chicken halves and shake to coat.
- Preheat the oven to 425 degrees.
- Brown the onions, garlic, and chicken halves in olive oil .
- Place the onions, garlic, and chicken halves in a 14 ½ inch x 7 ½ inch pan, skin side down.
- Add the chicken stock, dry white wine, tomatoes, onions, artichoke hearts, basil, thyme, rosemary, sugar, salt, and pepper.
- Bake for 30 minutes.
- Turn the chicken pieces, add the gnocchi. Adjust seasonings of salt and pepper. Sprinkle with 2 pinches of smoked paprika and return the pan back into the oven.
- Cook for another 20 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 631g | |
| Recipe makes 4 servings | |
| Calories 619 | |
| Calories from Fat 287 | 46% |
| Total Fat 32.06g | 40% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 1838mg | 77% |
| Potassium 837mg | 24% |
| Total Carbs 42.31g | 11% |
| Dietary Fiber 4.7g | 16% |
| Sugars 8.26g | 6% |
| Protein 24.46g | 39% |
