The Simple Joy of this Madeira-Glazed Cornish Hen Bordelaise
The magic of Cornish hen bordelaise isn’t just in its fancy French name – it’s in how something so elegant can be surprisingly straightforward to make.
I mean, you’re basically stuffing tiny chickens with aromatics, roasting them until golden, then creating a wine sauce that sounds way more complicated than it actually is.
The Madeira wine does most of the heavy lifting here, bringing that rich, slightly sweet depth that makes your kitchen smell like a French bistro.
One bite and you’ll wonder why you ever stressed about impressing dinner guests.
Ingredients
Getting your ingredients together for this Cornish hen bordelaise is honestly the easiest part of the whole process. You’ll need some basics that you probably already have hanging around your kitchen, plus a few special touches that transform ordinary roasted birds into something that belongs on a restaurant menu.
The star of the show is definitely the Madeira wine – don’t stress if you’ve never bought it before, most liquor stores carry it, and it’s totally worth the splurge for that deep, complex flavor.
For the Cornish Hens:
- 8 Cornish hens (about 1 lb each)
- Salt and pepper
- 8 tablespoons butter (for rubbing)
- 1 onion, cut into 8 pieces
- 1 celery rib, cut into 8 pieces
- 1 dash paprika
- 1/4 cup butter, melted (for basting)
For the Bordelaise Sauce:
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup Madeira wine
- 1 cup chicken stock
- 1 1/2 tablespoons cornstarch
- 2 teaspoons sugar
- 1 onion, chopped fine
Now, about that Madeira wine – if you’re wondering what the heck it even is, think of it as a fortified wine from Portugal that’s slightly sweet and incredibly rich.
Can you substitute it with something else? Sure, you could use a dry sherry or even a good red wine in a pinch, but honestly, the Madeira is what makes this dish sing.
The chicken stock should be good quality too, whether you make your own or buy it from the store.
And here’s a little secret: when they say to chop that onion “fine,” they really mean it – chunky pieces will throw off the smooth elegance of your sauce.
How to Make this Madeira-Glazed Cornish Hen Bordelaise
This recipe might look intimidating at first glance, but trust me, it’s basically fancy roasted chicken with a killer sauce – and once you break it down, it’s totally doable. Start by preheating your oven to 425°F, then grab those 8 Cornish hens (about 1 lb each) and give them the spa treatment. Rub each bird inside and out with butter – I’m talking 8 tablespoons total, so don’t be shy about it.
Season generously with salt, pepper, and a dash of paprika, because bland chicken is just sad. Now for the aromatics: stuff each hen with a piece of onion and a piece of celery (you’ll have cut 1 onion and 1 celery rib into 8 pieces each), then tie those little legs together with kitchen twine.
Pop them in the oven uncovered for about an hour, basting every 20 minutes or so with that 1/4 cup of melted butter. Your kitchen will smell absolutely incredible, and your neighbors might start dropping by unexpectedly.
While those beauties are roasting away, you can prep your bordelaise sauce, which is where the magic really happens. In a small bowl, combine 1/2 teaspoon dried thyme, 1 bay leaf, and 1 cup Madeira wine – just let them hang out together and get acquainted.
When your hens are golden and gorgeous, carefully pour off 1/2 cup of those precious drippings into a skillet and sauté 1 finely chopped onion until it’s nice and soft. Here’s where things get a little science-y: mix 1 1/2 tablespoons cornstarch and 2 teaspoons sugar into 1 cup chicken stock until smooth, then add this mixture to your skillet.
Bring it to a boil, then dial it back to a simmer and pour in that wine mixture. Let everything bubble away for about 5 minutes until it reaches the perfect glossy thickness – you’ll know it when you see it.
Strain the whole thing through a fine-mesh sieve into a gravy boat, and boom, you’ve got restaurant-quality bordelaise sauce that’ll make people think you went to culinary school. While this dish doesn’t need special serveware, if you’re looking to elevate your presentation game, consider serving individual portions in onion soup crocks for an elegant touch.
Substitutions and Variations
Building a killer bordelaise sauce and perfectly roasted hens is one thing, but what happens when you’re staring at your pantry and realizing you’re missing half the ingredients?
Don’t panic. I’ve got your back with these swaps that’ll save dinner without sacrificing flavor.
No Madeira? Dry sherry works beautifully, or even a decent red wine.
Missing fresh thyme? Dried works fine, just use half the amount.
Can’t find Cornish hens? Regular chicken thighs will do the trick, though you’ll need to adjust cooking times.
Even swapping butter for olive oil works in a pinch.
Additional Things to Serve With Madeira-Glazed Cornish Hen Bordelaise
Nothing ruins a gorgeous Cornish hen dinner faster than cramming it onto a plate with sad steamed broccoli and calling it a day.
I’m thinking roasted root vegetables that soak up that incredible Madeira sauce – carrots, parsnips, maybe some fingerling potatoes.
Wild rice pilaf works beautifully too, giving you something substantial to catch every precious drop.
Sautéed mushrooms are practically mandatory with anything Bordelaise.
For greens, I’d go with roasted Brussels sprouts or green beans almondine.
Something with enough backbone to stand up to that rich, wine-kissed sauce without disappearing completely.
Final Thoughts
While I’ve never claimed to be Julia Child, I can tell you with complete confidence that mastering Cornish hen Bordelaise will earn you serious dinner party credibility.
This recipe transforms humble game hens into something restaurant-worthy, and honestly, the Madeira wine sauce does most of the heavy lifting for you.
Don’t stress about perfect presentation—even slightly wonky plating looks rustic and charming. The key is nailing that glossy, rich sauce consistency.
Trust me, your guests will think you’re some kind of culinary genius, and you don’t have to tell them how surprisingly straightforward this dish actually is.
