Cornish Game Hens With Port Cherry Sauce

1. 1

   Preheat oven to 400u00b0F.

2. 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. 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. 4

   In a medium saucepan, combine port, chicken broth, cornstarch mixture, raspberry preserves, and dried cherries.

5. 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. 6

   Serve with sauce spooned over hens.

* Per serving · 4 servings · Values may vary.