Cornish Game Hens With Port Cherry Sauce

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Rinse hens thoroughly and cut in half along the breastbone. Place halves, skin side up, in a shallow baking dish coated with cooking spray. Season with salt, pepper and dried thyme.
  • Place in oven and roast for approximately 40 minutes to an hour, until skin is nicely browned. For extra color, brush with melted better during last 15 minutes.
  • In a medium saucepan, combine port, chicken broth, cornstarch mixture, raspberry preserves, and dried cherries.
  • When hens are done cooking, remove from oven and let them rest on counter. Add pan drippings to the port mixture. Bring to a boil and simmer until desired consistency is reached. Add more preserves if the sauce is too tart. (The sauce can actually be made/reduced ahead of time - just reheat when pan drippings are added). Add more water or chicken broth if the sauce is too thick. Season with salt and pepper if needed.
  • Serve with sauce spooned over hens.
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