Frannie’s Hot Tub Chicken (or Cornish Hen)

Posted: April 18, 2011 in recipe, cooking
Tags: , , , , , , , , , ,

I’m a big fan of Cornish hens because they’re more flavorful than a chicken, fit in my slow cooker, and kids really enjoy the fact that it’s like a small chicken. I really love the combination of foul, tomato sauce, vinegar, herbs, capers and parmesan cheese which really makes this one of my favorite dishes to make – and it’s really easy too.

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Ingredients:

  • A Cornish hen (or a chicken if you have a big enough slow cooker)
  • Either a can of tomato puree or about 4 large tomatoes plus enough water to cover the hen
  • Capers and caper vinegar to taste, or in my case, about half a cup of pepperoncini vinegar
  • Thyme, rosemary, basil and whatever favorite herbs you would like to add
  • Garlic (In my case, instead of using garlic, I mixed in about half a cup of a cilantro garlic cream I had prepared a few days before)
  • Onion
  • About a teaspoon of salt (I usually eye it so I cannot be certain of the amount)

 

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How to prepare:

  1. Make sure to fully defrost the hen before cooking it
  2. If you’d like, you can stuff it with a bit of rosemary and garlic
  3. Place the hen in the slow cooker
  4. Add the can of tomato sauce or the fresh tomatoes and water
  5. Add herbs and the rest of the ingredients, except for the parmesan cheese
  6. Slow cook for at least three hours, twenty minutes on high and the rest on the low setting
  7. Flip it over after about an hour and a half so that it cooks evenly – if the juices coming out of the hen are pink or red the hen is not ready. You can’t really cook it for too long since the longer it stays in the slow cooker, the more tender and flavorful it becomes.
  8. Place your favorite part of the hen on a dish, then drench it in the tomato sauce and sprinkle with parmesan cheese. The tomato sauce is excellent with any kind of pasta or rice as well.
  9. Enjoy!
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Comments
  1. Tina says:

    It looks good!

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