Cornish with creamy raisins

 

                The Cornish chicken, also called a cockerel, originates from the Cornwall region of England. This is a young chicken 30 days old, whose weight, once gutted, must not exceed 1 kg (2.2 lb).

4 servings

• 1 red onion, chopped
• 500 ml seedless red grapes
• 150 gr cheese spread with garlic and fine herbs (Boursin type)
• 2 Cornish hens
• 15 ml olive oil
• Salt and pepper
• 15 ml honey
• 5 ml sherry vinegar

1. In a bowl, combine the onion and grapes.
2. Place the cheese spread inside the chickens and fill them with the onion and grape mixture; Using string, tie the drumsticks to keep the stuffing inside the chickens.
3. Oil and season the chickens; place in a baking dish and bake for 30 minutes at 350F (175C).
4. In a small bowl, combine honey and vinegar; baste the chicken with the mixture and return to the oven for 20 minutes.
5. Serve chicken for 2 people.

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