ROASTED CORNISH GAME HENS WITH VANILLA CHERRY SAUCE

Serves: 4

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ROASTED CORNISH GAME HENS WITH VANILLA CHERRY SAUCE

Ready in: 1 H & 30 MTotal time: 1 H & 30 M

This recipe makes any occasion special. If you’re serving a small crowd, game hens are a wonderful substitute for a big turkey…and the flavors of cherry and vanilla compliment poultry beautifully.

Ingredients

FOR THE HENS:

• 2 (1 1/2-pound) Cornish Game Hens, halved lengthwise
• 2 tablespoons unsalted butter at room temperature
• 1 tablespoon brown sugar
• 2 teaspoons freshly chopped thyme
• 1/2 teaspoon ground coriander
• Salt & freshly ground pepper

FOR THE SAUCE:

• Low-sodium chicken broth
• 1/2 cup Port Wine
• 1/3 cup dried cherries
• 2 teaspoons Vanilla Paste (I like the Heilala Brand!)
• 1 tablespoon unsalted butter
• 2 teaspoons freshly chopped thyme

Instructions

1. Preheat the oven to 400°. Rinse the hens with cold water and pat dry. Place the game hen halves in a shallow roasting pan, cut side down.
2. In a small mixing bowl, combine the soft butter, brown sugar, fresh thyme and coriander. Season the butter mixture with salt and pepper. Rub the exterior of each hen half with the butter mixture.
3. Roast the hens for 35 minutes or until an internal thermometer registers 165° when not touching the bone. Transfer the hens to a platter and tent with foil to keep warm.
4. To prepare the sauce, pour the pan juices from the roasting pan into a glass measuring cup. Let rest for 5 minutes to allow the fat to rise to the top. Spoon the fat from the top of the pan juices and discard. Add enough chicken broth to make 1 cup of liquid.
5. Place the roasting pan on top of the stove over medium heat. Add the Port and deglaze, scraping up any brown bits from the bottom of the pan. Cook for 1 minute. Add the vanilla paste, cherries and the reserved pan juices and simmer for 5 minutes. Remove the pan from the heat and add the butter, whisking to combine. Season the sauce with salt and pepper.
6. Serve the hens with the sauce, garnished with the freshly chopped thyme, alongside Hazelnut Risotto and Brown Butter Green Beans.

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