Why You’ll Love these Elegant Cornish Hens Bordelaise
Three reasons you’ll love these Cornish hens Bordelaise: they’re impressive without being complicated, perfect for special occasions, and absolutely delicious.
When I first served these at my anniversary dinner, the “oohs” and “aahs” around the table made all the effort worthwhile.
The Madeira wine sauce elevates these little birds to restaurant quality.
Trust me, there’s something magical about presenting each guest with their own personal hen—so much more memorable than slicing up a chicken.
And can we talk about that butter-basted skin? Crispy, golden perfection that’ll have everyone asking for your secret recipe.
What Ingredients are in Elegant Cornish Hens Bordelaise?
For this showstopper of a dish, we’re gathering ingredients that might sound fancy but are actually quite straightforward. The combination of butter-basted Cornish hens with a rich Madeira wine sauce creates something truly special that’s perfect for holiday meals or dinner parties. The aromatic herbs and savory elements come together to create a dish that tastes like it came from a fine French restaurant.
- 8 Cornish hens (about 1 pound each)
- 8 tablespoons butter (for rubbing the hens)
- 1/4 cup melted butter (for basting)
- Salt and pepper to taste
- Paprika
- 1 onion, cut into 8 pieces (for stuffing the hens)
- 1 celery rib, cut into 8 pieces (for stuffing the hens)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup Madeira wine
- 1 cup chicken stock
- 1 1/2 tablespoons cornstarch
- 2 teaspoons sugar
- 1 onion, finely chopped (for the sauce)
When shopping for this recipe, quality matters. Look for fresh Cornish hens that are similar in size so they’ll cook evenly. If you can’t find Madeira wine, a good sweet sherry or port will work as a substitute, though the flavor profile will be slightly different. And while the recipe calls for dried thyme, fresh thyme would be lovely if you have it on hand—just use about 1 1/2 teaspoons of fresh instead of the 1/2 teaspoon dried. The beauty of this dish lies in its simplicity despite its elegant presentation.
How to Make these Elegant Cornish Hens Bordelaise
Making these showstopping Cornish hens might look intimidating, but the process is actually quite straightforward. Start by preheating your oven to 425°F, then prepare your 8 Cornish hens by generously rubbing them inside and out with 8 tablespoons of butter. This creates that gorgeous golden skin we’re after. Season each hen with salt, pepper, and a dash of paprika for color and a subtle warmth.
For the aromatics, tuck a piece of onion and celery inside each bird’s cavity—this simple step infuses the meat with incredible flavor as it roasts. Before popping them in the oven, tie the legs together with kitchen twine to help them cook evenly.
Place your seasoned hens in the oven, uncovered, and let them roast for about an hour. During this time, baste them occasionally with 1/4 cup of melted butter to keep the skin crisp and the meat juicy.
While the birds are roasting, prepare your Bordelaise sauce by combining 1/2 teaspoon dried thyme, 1 bay leaf, and 1 cup of Madeira wine in a small bowl and setting it aside. Once the hens are beautifully browned and cooked through, you’ll move on to the sauce that takes this dish from good to magnificent.
Pour 1/2 cup of the roasting pan drippings into a skillet, then sauté 1 finely chopped onion until soft and translucent. Mix 1 1/2 tablespoons cornstarch and 2 teaspoons sugar into 1 cup of chicken stock, then add this mixture to your skillet. Bring it to a boil, reduce to a simmer, and add your wine mixture. Let everything simmer for about 5 minutes until the sauce reaches your desired thickness.
The final touch comes with straining the sauce into a gravy boat, which removes any bits of onion or herbs, leaving you with a silky, refined sauce. When you’re ready to serve, place each perfectly roasted hen on individual plates or a grand serving platter, and pass the Bordelaise sauce separately.
The rich, wine-infused sauce complements the tender, buttery meat perfectly, creating a restaurant-worthy dish right in your own dining room. And can I just say, the moment you bring these golden-brown beauties to the table, your guests’ jaws will drop—nothing says “I went all out for you” quite like individual Cornish hens.
Elegant Cornish Hens Bordelaise Substitutions and Variations
While this elegant Cornish hen recipe creates a stunning dish that’s perfect for special occasions, you might need to make some substitutions based on what’s available in your pantry or local market.
No Madeira? Port or sherry work beautifully, though you’ll get a slightly sweeter sauce. Regular chicken can stand in for Cornish hens—just adjust cooking time accordingly.
Fresh thyme makes a fragrant upgrade from dried, and butter can be swapped with olive oil for a Mediterranean twist. I’ve even used white wine in a pinch, adding a splash of balsamic for depth.
The beauty of this recipe? It’s forgiving enough for substitutions while still maintaining that wow factor.
What to Serve with Elegant Cornish Hens Bordelaise
The perfect accompaniment can transform your Cornish hens from merely impressive to absolutely unforgettable.
I love pairing these elegant birds with creamy garlic mashed potatoes to soak up that rich Bordelaise sauce. A bright green vegetable adds necessary color—think roasted asparagus or haricots verts with a sprinkle of lemon zest.
For a truly memorable meal, consider wild rice pilaf studded with dried cranberries and toasted almonds. The nutty, chewy texture complements the tender hen beautifully.
And don’t forget a crusty French baguette for sauce-mopping duties. Trust me, you won’t want to leave a drop of that Madeira-infused goodness behind.
Final Thoughts
Once you’ve mastered this Cornish hen recipe, you’ll find yourself returning to it whenever you want to impress dinner guests without spending all day in the kitchen.
The rich Bordelaise sauce, infused with Madeira wine, transforms these petite birds into something truly special.
I’ve served this at everything from anniversary dinners to holiday gatherings, and the response is always the same—wide eyes and requests for the recipe.
The beauty lies in its simplicity. Elegant food doesn’t have to be complicated, just thoughtfully prepared.
And isn’t that what good cooking is all about? Creating memorable moments around the table.
Elegant Cornish Hen Bordelaise
Ingredients
Equipment
Method
- Preheat your oven to 425°F.
- Thoroughly rub each Cornish hen inside and out with 1 tablespoon of butter per bird.
- Season each hen generously with salt, pepper, and a light sprinkle of paprika.
- Place one piece of onion and one piece of celery inside each hen’s cavity.
- Tie the legs of each hen together with kitchen twine to ensure even cooking.
- Arrange the hens in a roasting pan, uncovered, and place in the preheated oven.
- Roast for approximately 1 hour, basting occasionally with the melted butter to achieve crispy, golden skin.
- While the hens are roasting, combine the dried thyme, bay leaf, and Madeira wine in a small bowl and set aside.
- Once the hens are cooked through and beautifully browned, remove them from the oven and transfer to a serving platter. Cover loosely with foil to keep warm.
- Pour 1/2 cup of the roasting pan drippings into a skillet over medium heat.
- Add the finely chopped onion to the skillet and sauté until soft and translucent.
- In a separate bowl, mix the cornstarch and sugar into the chicken stock until well combined.
- Pour the stock mixture into the skillet with the onions and bring to a boil.
- Reduce heat to a simmer and add the reserved wine mixture with thyme and bay leaf.
- Simmer for about 5 minutes, stirring occasionally, until the sauce reaches your desired consistency.
- Strain the sauce into a gravy boat to remove the herbs and onion pieces, creating a silky, refined Bordelaise sauce.
- Serve each Cornish hen on individual plates with the Bordelaise sauce on the side.
