Cornish hens are as easy to make as dishes with chicken pieces, but there’s something about them that makes the meal seem extra-special. Served with quinoa, this dish makes a restaurant-caliber presentation.
Makes 4 servings.
2 tablespoons olive oil
1 small white onion, minced
1 garlic clove, minced
2 small Cornish game hens, split in two, skin removed
1 head Swiss chard, washed, coarse stems removed, and leaves chopped in large pieces
1 head Escarole, washed, trimmed, and chopped in large pieces
1 small package frozen spinach
1/2 cup low-sodium chicken broth
1. Heat oil in a small skillet over medium-high heat, and cook onions and garlic about 3 minutes, or until onion is translucent. Scrape mixture into slow cooker.
2. Place Cornish hens on top of onion mixture, and top with greens and broth.
3. Cover the slow cooker and cook on Low for 6 to 7 hours or on High for 4 to 5 hours, or until chicken is tender and cooked through and greens are soft and fragrant.