AP Studios / Recipe: Roasted Game Hens with Herbes de Provence Butter


If you are in the mood for the smell of a savory dinner, this recipe is a little whiff of Thanksgiving. We worked with India Tree to shoot this recipe which blends quality spices with butter, orange zest, garlic, olive oil, and shallots – it’s a refreshing spin on an English classic. East and West flavor influences combine for a surefire hit.


Roasted Games Hens with Herbes de Provence Butter

2 garlic Cloves, minced Fleur de Sel
5 tablespoons unsalted butter, softened
1 tablespoon Herbes de Provence
1 tablespoon finely grated orange zest ground Black Tellicherry Peppercorns
2 cornish game hens (each about 1 ¼ pounds), split lengthwise or 3 pounds chicken parts
1 tablespoon safflower or olive oil
½ cup minced shallots
1 cup Riesling or Gewurtztraminer

This recipe uses the following India Tree products:
Fleur de Sel
Herbes de Provence
Tellicherry Peppercorns

Preheat the oven to 450°F. On a cutting board chop the garlic with ½ teaspoon of Fleur de Sel until the garlic becomes a paste. Transfer to a small bowl and add 4 tablespoons of the butter, the Herbes de Provence, orange zest and ¼ teaspoon of the pepper. Mash until well mixed. Loosen the skin on the hens. Using your fingers, spread the butter mixture under the skin of each hen half. Sprinkle the hens on both sides with more Fleur de Sel and ground pepper.

Heat a 12-inch oven-proof skillet over high heat and add the remaining tablespoon of butter and the oil. Add the game hens, skin side down, nestling them all in the pan. Let cook until nicely browned, about 5-7 minutes and turn. Transfer to the oven and roast 25-30 minutes or until an instant-read thermometer reads 170°F when inserted into the inside of the thigh muscle. Remove hens from the skillet to plates and cover to keep warm. Place the skillet over medium-high heat and add the shallots to the skillet. Cook, stirring until shallots are softened, about 2 minutes. Add the wine and cook until reduced by half, about 5 minutes. Season with salt and pepper and continue to cook until the sauce is well seasoned. Spoon over the game hens and serve.

Serves 4

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
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