Continue the Southern of these juicy hens with a basket of warm cornbread on the side.
2 Rock Cornish hens (about 1 ½ pounds each) thaw if frozen
¼ cup all purpose flour
1 tablespoon butter or margarine
¼ teaspoon each salt and ground black pepper
2 tablespoons vegetable oil
¼ teaspoon curry powder
1 can (16 ounces) an extra light syrup
¼ cup pecan halves
½ cup reduced sodium chicken broth
¼ cup lemon juice
Chopped parsley
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Cut each hen into quarters. On a sheet of wax paper, combine flour Pepper Curry powder and salt. Dip the hen quarters into the flour mixture until well covered, shake excess.
In a large pan, heat butter and oil over medium heat. Placed the hen quarters, skin side down, in that skillet; Cook until browned on both sides, about 15 minutes. Reserving the liquid drain canned peaches.
Transfer the hen quarters to a plate. Add the peach liquid, chicken broth, and lemon juice to the skillet Bring the mixture to a boil, stirring and scraping the bottom of the skillet. Continue to boil the sauce until it is reduced by half, about five minutes.
Return the hen quarters with any accumulated juices to the skillet; Cover and cook until they are tender, about 10 minutes. Add the peach slices and pecans to the skillet and heat through. Transfer to a warm platter, sprinkle with parsley.
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