Gourmet Monday

This is one of my favorite dishes but they are so hard to find. At Christmas I tried but failed. So now I have decided if I see one I will pick it up. Just last week at Albertsons I just happened to see a freezer full, so I bought two. They came in a air tight little bag. I am sure you could keep them for several weeks or even months in the freezer. This recipe was so easy and from start to finish less than an hour. The picture is half of one Cornish Game Hen. After I defrosted I just drained the excess water. Laying flat on cutting board, cut through the back bone to split. They were very moist and tender.

Cornish Game Hens with Double-Cranberry and Thyme Sauce

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

Preheat oven to 450 F. Blend 2 tablespoons butter, sugar, add 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 in oven, until cooked through and juices run clear when pierced with fork,, about 20 minutes.
Meanwhile, blend remaining l tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining 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 and raisins. 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.