Anticiplate

 I have recently been very inspired by my Bon Appetit Magazines. The November issue, in particular, has had some amazing dishes, and I am actually making the cover recipe for Christmas!

However, this recipe is from the December issue. Right when I get the magazine, I read through it and mark the recipes that interest me. Then, when I am hungry, I refer back to the magazine and I have a bunch of options to chose from!  I decided to make this dish because I love cornish game hens! 

A cornish game hen is an immature chicken that has been bred to be small enough for a single serving, and only produce white meat.

Serves 2 (Recipe is easily doubled)

Prep Time: 25 minutes

Cook Time: 30 minutes

3 tbsp. salted butter, divided

1 tbsp. golden brown sugar

3 tsp. chopped fresh thyme, divided (I half thyme and half rosemary)

1 cornish game hen (about 1 3/4 lb.), halved, backbone removed, rinsed

1/2 tbsp. flour

3/4 c. chicken stock or broth

1/2 c. white grape juice (I got the small juice boxes and used one)

1/3 c. frozen cranberry juice concentrate (in the freezer section)

1/4 c. dried sweetened cranberries

Preheat oven to 450 degrees. Blend 2 tbsp. butter, brown sugar, and 2 tsp. thyme in a small bowl. Pat hens dry and sprinkle with a generous amount of salt and pepper. Rub butter mixture over the hens. Heat a large skillet over medium high heat. Add hens skin side down and brown (about 5 minutes). Turn over and brown other side for 1 minute. Place on a baking tray and roast for 20 minutes, or until the juices run clear. 

In the skillet you just used for the hens add broth, grape juice, cranberry concentrate, and remaining 1 tsp. thyme to skillet. Bring to a boil and reduce until mixture is about 3/4 cup, whisking often. Meanwhile, blend flour and remaining 1 tsp. butter in a small bowl. When mixture has reduced, add flour mixture and cranberries to the cranberry mixture. Whisk in and let cook for about 2 to 5 minutes or until sauce coats the back of a wooden spoon. Season with pepper. (You can also season with salt, but mine did not need it)

Transfer hens to plates and drizzle cranberry sauce over top. Serve immediately. 

*I served this with gorgonzola polenta and sauteed broccolini. You can serve it, however, with wild rice, mashed potatoes, or by itself!