Dijon-style Cornish hens with mustard sauce from The French Slow Cooker by Michele Scicolone

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Notes about this recipe

  • mharriman on August 15, 2019

    My hens were falling off the bone when I took them out of the slow cooker at 7.30 hours. Even with the delicious mustard sauce, they were dry. I will try these again sometime and reduce the cooking time to six hours. I doubled the amount of Dijon mustard because there was so much liquid after straining and boiling down, and that amount of mustard made the sauce lovely. I think this is one of those recipes you have to adjust based on the size of your hens (mine were on the smaller side) and the amount of strained liquid you garner.

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