Cornish Game Hens With Port Cherry Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 cornish hens
• 3/4 cup port wine
• 1 cup chicken broth
• 1/4 cup raspberry preserves or 1/4 cup raspberry jam
• 1/3 cup dried cherries
• salt and pepper
• dried thyme
• 3 tablespoons cornstarch, mixed with
• water, to form paste

Recipe

• 1 preheat oven to 400°f.
• 2 rinse hens thoroughly and cut in half along the breastbone. place halves, skin side up, in a shallow baking dish coated with cooking spray. season with salt, pepper and dried thyme.
• 3 place in oven and roast for approximately 40 minutes to an hour, until skin is nicely browned. for extra color, brush with melted better during last 15 minutes.
• 4 in a medium saucepan, combine port, chicken broth, cornstarch mixture, raspberry preserves, and dried cherries.
• 5 when hens are done cooking, remove from oven and let them rest on counter. add pan drippings to the port mixture. bring to a boil and simmer until desired consistency is reached. add more preserves if the sauce is too tart. (the sauce can actually be made/reduced ahead of time - just reheat when pan drippings are added). add more water or chicken broth if the sauce is too thick. season with salt and pepper if needed.
• 6 serve with sauce spooned over hens.