Cornish Game Hen with Double-Cranberry and Thyme Sauce

• 3 tablespoons butter, divided
• 1 tablespoon golden brown sugar
• 3 teaspoons chopped fresh thyme, divided
• 1 1 1/2- to 1 3/4-pound Cornish game hen, halved, backbone removed, rinsed, patted dry
• 1/2 tablespoon all purpose flour
• 3/4 cup low-salt chicken broth
• 1/2 cup white grape juice
• 1/3 cup frozen cranberry juice cocktail concentrate, thawed
• 1/4 cup dried sweetened cranberries

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

butter, golden brown sugar, fresh thyme, game hen, flour, lowsalt chicken broth, white grape juice, cranberry juice, cranberries

Taken from www.epicurious.com/recipes/food/views/cornish-game-hen-with-double-cranberry-and-thyme-sauce-240680 (may not work)