Cornish Hens With Port-Cherry Sauce

• Hens:
• 2 (1 1/2-pound) Cornish hens
• 1 teaspoon Spanish smoked paprika (available at specialty-food shops)
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh thyme, divided
• Cooking spray
• 2 fresh thyme sprigs
• Sauce:
• 1 teaspoon olive oil
• 1/2 cup minced red onion
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup port or other sweet red wine
• 1/4 teaspoon cornstarch
• 1/3 cup dried cherries
• Additional thyme sprigs (optional)

1. Preheat oven to 400u0b0.
2. Remove giblets and necks from hens. Rinse with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Combine paprika, next 3 ingredients (through pepper), and 1/4 teaspoon chopped thyme; rub on hens.
3. Place hen halves, breast sides up, in a shallow roasting pan coated with cooking spray; place a thyme sprig in the cavity of each bird.
4. Insert a thermometer into meaty part of a thigh, avoiding the bone. Bake at hens at 400u0b0 for 35 minutes or until thermometer registers 165u0b0. Transfer hens to a platter; cover with foil.
5. To prepare sauce, place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from broiler pan into bag; let stand 10 minutes until fat rises to top. Seal bag; carefully snip off 1 bottom corner. Drain drippings into a small bowl; discard fat. Set drippings aside.
6. Heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes.
7. Combine broth, port, 1/4 teaspoon chopped thyme, cornstarch, cherries, reserved drippings, and any juices accumulated on platter; add to pan, and cook 5 minutes. Serve hens with sauce; garnish with additional thyme sprigs, if desired.

cornish hens, spanish smoked paprika, salt, ground coriander, freshly ground black pepper, fresh thyme, cooking spray, thyme, olive oil, red onion, chicken broth, port, cornstarch, dried cherries, thyme

Taken from www.myrecipes.com/recipe/cornish-hens-with-port-cherry-sauce (may not work)