Recipe: Silver-Medal Winning Cornish Game Hen & Swiss Chard

Posted on March 13, 2013 in Senior Lifestyle Options for Breckenridge Village

Breckenridge Village North's Chef Mike McDonald and Chef Dave Myers entered this prize-winning dish into the 2013 Chef's Challenge.

Cornish Game Hen

Click here for a photo album of the event.

Click here for more details on the challenge.

Cornish Game Hen & Swiss Chard

Serves 1

½ each Cornish Game Hen
3 Cipollini onions
1 cup Swiss chard
1 clove garlic, crushed
1 sprig rosemary
1 dash cracked black pepper
½ cup white wine
½ Tbsp flour
½ cup water

Split the hen lengthwise, removing the back bone. Rinse the bird to remove any bone fragments.

Clean the onions, removing the outside skins. Cut in half.

Wash the Swiss chard. Chop the stems and leaves into ½-inch pieces.

Saute the hen in a large sauté pan, using pan spray. Drown the skin, and partially cook the hen. Deglaze the pan with the wine.

Add flour to an oven roasting bag. Shake the bag to coat.

Add all of the ingredients to the bag, placing the veg at the bottom and the hen on top. Add the wine and ½ cup water. Seal bag.

Place bag in 350F degree oven for about 45 minutes or until the hen reaches 165F degrees.

Remove the ingredients from the bag. Reduce the liquid from the bag to a sauce consistency.

Place the vegetables and then the hen, cutting it into leg and breast. Remove the breast and thigh bone. Pour sauce over. Serve.

Sweet Potato in Phyllo

Makes 4 servings

4 large sweet potatoes
¼ cup dry apricot
¼ cup dry cherries
1/8 cup pumpkin seeds
1/8 cup raisins
Tiny bit of fresh rosemary
6 Tbsp butter
4 sheets Phyllo dough

Peel and thinly slice potato.

Slightly pump the dried fruit in hot water.

Butter the Phyllo dough and layer two sheets. Layer the potato and other ingredients into four stacks. Wrap each stack in dough.

Bake in a 350F degree oven for about 20 to 30 minutes, or until the potato is soft and the dough is golden brown.

Nutritional information
Calories: 605.63
Fat: 18.49 grams
Sodium: 739.75 milligrams
Fiber: 9.16 grams

This dish was created by Breckenridge Village North's Chef Mike McDonald and Chef Dave Myers.

The total raw food for one finished plate cost the chefs $6.96.


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