Elegant Cornish Hens

• 1 teaspoon olive oil
• 2 Cornish game hens (20 to 24 ounces each), split lengthwise
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 pound fresh mushrooms, quartered
• 4 teaspoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, divided
• 1/3 cup finely chopped onion
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons balsamic vinegar
• 1 teaspoon brown sugar
• 1 teaspoon tomato paste
• 1 bay leaf
• 1 teaspoon each cornstarch and water
• 1/4 teaspoon minced fresh tarragon

1. Rub oil over hens; sprinkle with salt, thyme and pepper. Place skin side up on rack in a shallow roasting pan. Bake, uncovered, at 400u0b0 for 35-40 minutes or until thermometer reads 180u0b0. Broil hens for 3-4 minutes or until golden brown.
2. Meanwhile, toss mushrooms with 2 teaspoons oil, salt and 1/8 teaspoon pepper. Spread in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Bake at 400u0b0 for 25-30 minutes, turning once. Set aside.
3. For sauce, in a saucepan, saute onion and garlic in remaining oil. Add the broth, mustard, vinegar, brown sugar, tomato paste, bay leaf and remaining pepper; bring to a boil. Cook, uncovered, over medium heat until mixture is reduced to 1 cup. Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in tarragon and mushrooms; heat through. Discard bay leaf. Serve sauce over hens.

olive oil, cornish game hens, salt, thyme, pepper, mushrooms, olive oil, salt, pepper, onion, garlic, chicken broth, mustard, balsamic vinegar, brown sugar, tomato paste, bay leaf, cornstarch, tarragon

Taken from www.tasteofhome.com/recipes/elegant-cornish-hens/ (may not work)