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  • Cornish Hen with artichoke hearts, fire-roasted tomatoes, and gnocchi

    1 vote
    Cornish Hen with artichoke hearts, fire-roasted tomatoes, and gnocchi
    Prep: 15 min Cook: 50 min Servings: 4
    by Vivien
    32 recipes
    >
    Cornish Hen baked with fire-roasted tomatoes, artichoke hearts, gnocchi, and white wine

    Ingredients

    • 2 Cornish hens (about 1 lb each) cut in half
    • 2 14.5 oz cans fire roasted diced tomatoes (discard or save the juices)
    • 1 lb potato gnocchi (I like the Alessia brand)
    • 3 cups chicken stock
    • 1 ½ cups dry white wine (not cooking wine)
    • 2 teaspoons salt
    • 8 small onions sliced
    • 1 clove of garlic, peeled and crushed
    • 1 teaspoon ground pepper
    • 1 tsp basil
    • 1 tsp thyme
    • 1 tsp crushed rosemary
    • 2 pinches smoked paprika
    • 1 tsp sugar
    • 1 jar 14.75 oz. artichoke hearts (discard the juices)
    • 4 tablespoons flour
    • 3 tablespoons olive oil.

    Directions

    1. In a plastic bag, put 4 tablespoons of flour and insert the chicken halves and shake to coat.
    2. Preheat the oven to 425 degrees.
    3. Brown the onions, garlic, and chicken halves in olive oil .
    4. Place the onions, garlic, and chicken halves in a 14 ½ inch x 7 ½ inch pan, skin side down.
    5. Add the chicken stock, dry white wine, tomatoes, onions, artichoke hearts, basil, thyme, rosemary, sugar, salt, and pepper.
    6. Bake for 30 minutes.
    7. Turn the chicken pieces, add the gnocchi. Adjust seasonings of salt and pepper. Sprinkle with 2 pinches of smoked paprika and return the pan back into the oven.
    8. Cook for another 20 minutes.

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