Very fresh, but full-bodied and perfectly balanced. Fragrant with a bouquet of fruity and floral flavors with notes of sage, pineapple, and peach. The herb and pineapple notes play perfectly against the lemon and parsley making it the Perfect Pair with
Lemon Herb Marinated Cornish Hens
2 Butterflied Cornish Hens
1/2 cup olive oil
5-6 garlic cloves crushed
2 T Parsley Paste of 1/4 cup fresh chopped parlsey
2 T Capers
Salt and Fresh Ground Coarse Pepper to taste
Butterfly the hens and salt and pepper very well.
Cut lemon into quarters add to large ziplock with all other ingredients and mix well. Place hens into ziplock and massage the marinade in. Marinate in the refrigerator for 24-48 hours. Preheat oven to 425. Cover pan in aluminum foil and spray very well with non-stick spray. Place hens on pan skin side down and cook uncovered for 35 minutes. Flip (very carefully so as not to detach the skin) and cook for 20 minutes more (until cooked through).
While hens cook make the Lemon Rice
1 onion, chopped
1 T Extra Virgin Olive Oil
1 T Butter
1 cup rice
2 cups Chicken Broth
juice of 1/2 lemon
Saute one chopped onion in butter and olive oil. Once it is well softened (but before it turns brown) add the rice and mix well in the onion mixture, toasting the rice for a minute. Add chicken broth and lemon juice. Bring to a boil, cover and turn heat down to low. Cook rice around 15 minutes until liquid is absorbed.