Roasted Hens With Red Cabbage-Apple Compote

• 2 (1 1/4-pound) Cornish hens
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon honey
• 4 fresh rosemary sprigs
• 2 tablespoons balsamic vinegar
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup apple juice
• 1 tablespoon minced shallots
• 1 teaspoon stick margarine or butter
• 1/4 teaspoon minced fresh rosemary

1. Preheat oven to 350u0b0.
2. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Sprinkle hens with salt and pepper.
3. Heat the oil in a large ovenproof Dutch oven over medium-high heat. Add hens; cook 3 minutes on each side or until browned. Remove from heat. Brush hens with honey. Tuck rosemary sprigs under hen legs. Bake at 350u0b0 for 25 minutes or until juices run clear. Remove hens from pan; keep warm.
4. Place the pan over high heat. Stir in the vinegar, scraping pan to loosen browned bits. Add broth and juice. Bring to a boil; cook until reduced to 1/2 cup (about 5 minutes). Remove from heat. Stir in shallots, margarine, and minced rosemary. Spoon 2 tablespoons sauce onto each of 4 plates; top with 1 cup Red Cabbage-Apple Compote and 1 hen half. Garnish with Crispy Apple Chips, if desired.

cornish hens, salt, black pepper, vegetable oil, honey, rosemary sprigs, balsamic vinegar, chicken broth, apple juice, shallots, margarine, fresh rosemary

Taken from www.myrecipes.com/recipe/roasted-hens-with-red-cabbage-apple-compote (may not work)