Cornish Game Hens With Double Cranberry and Thyme Sauce

This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 3  tablespoons butter, divided
• 1  tablespoon golden brown sugar
• 3  teaspoons  chopped fresh thyme, divided
• 1 1⁄2-1 3⁄4 lbs  Cornish hens, halved, backbone removed, rinsed, patted dry
• 1⁄2 tablespoon all-purpose flour
• 3⁄4 cup low sodium chicken broth
• 1⁄2 cup  white grape juice
• 1⁄3 cup frozen cranberry juice concentrate, thawed
• 1⁄4 cup dried sweetened cranberries

Directions

1. Preheat oven to 450°F Blend 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl.
2. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture.
3. Heat large nonstick skillet over medium-high heat.
4. Add hen halves, skin side down. Sear until deep brown, about 4 minutes.
5. Turn, skin side up, and sear 1 minute. Remove from heat.
6. Transfer hen halves, skin side up, to small rimmed baking sheet.
7. Reserve skillet (mixture will be dark). Roast hen halves until cooked through and juices run clear when pierced with fork, about 20 minutes.
8. Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoon flour in small bowl.
9. Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet.
10. Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes.
11. Whisk in flour mixture and cranberries. Simmer until sauce coats spoon, stirring often, about 2 minutes.
12. Season with salt and pepper.
13. Transfer hen halves to plates.
14. Spoon sauce over and serve.