Rock Cornish Hens a la Diable

This dish is one of the first things Jay made for me. He’s always willing to take chances--whether it’s in the kitchen or on the slopes!

ingredients

1
To prepare the sauce, melt the butter in a saucepan and add the shallots. Cook briefly, stirring. Add 1/4 cup wine and cook down to about two tablespoons.
2
Add the worcestershire sauce and chicken broth. Stir in the tomato paste and cook down by almost half. Add the cream and stir. Add the mustard, salt to taste and a generous grinding of black pepper.
3
Preheat the broiler to high. If the oven has a separate temperature control, set the oven heat to 450 degrees.
4
Place the split hens on a flat surface and pound them lightly with a flat mallet. Sprinkle the hens on all sides with salt and pepper to taste and the oil.
5
Combine the mustard and 1 tablespoon of wine in a small bowl and set aside.
6
Arrange the halves in one layer, skin side down, on a baking sheet and place under the broiler about 3 inches from the source of heat. Broil about 8 or 9 minutes and turn the halves.
7
Return the hens to the broiler for about 3 minutes. Remove the halves and brush the skin side with the mustard and wine mixture. Turn the halves and brush the second side with the mixture. Brush with the pan drippings and sprinkle with bread crumbs.
8
If the oven and broiler have dual heat controls, turn off the broiler and set the oven heat to 450 degrees. Put the hens in the oven and bake 15 minutes. Serve with the sauce diable and rice.