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