Glazed Cornish Hens With Plums
2 Rock Cornish hens; cut lengthwise
Heat oil in nonstick Dutch oven over medium-high heat. Cook hens in oil, turning once, until brown on both sides. Mix remaining ingredients except rice and plums; pour over hens. Heat to boiling; reduce heat. Cover and simmer 50 to 60 minutes or until juices run clear. Remove hens; reserve liquid in Dutch oven. Spread rice on serving platter. Place hens on rice; keep warm. Add plums to reserved liquid. Heat to boiling; reduce heat to medium. Cook uncovered, stirring occasionally, until slightly thickened. Spoon sauce over hens and rice. 4 SERVINGS (WITH 1/2 CUP RICE AND ABOUT 3 TABLESPOONS SAUCE EACH).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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