Cornish Game Hen with Double-Cranberry and Thyme Sauce

Ingredients for Cornish Game Hen with Double-Cranberry and Thyme Sauce

• 3 tablespoons butter, divided

• 1 tablespoon golden brown sugar

• 3 teaspoons chopped fresh thyme, divided

• 1 1 1/2- to 800g Cornish game hen, halved, backbone removed, rinsed, patted dry

• 1/2 tablespoons plain flour

• 180ml low-salt chicken broth

• 120ml white grape juice

• 80ml frozen cranberry juice cocktail concentrate, thawed

• 30g dried sweetened cranberries

Preheat oven to 232°C. Blend 2 tablespoons butter, sugar, and 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 until cooked through and juices run clear when pierced with fork, about 20 minutes.

Meanwhile, blend remaining 1 tablespoon butter and 1/2 tablespoons flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet. Boil until sauce is reduced to 180ml , whisking often, about 7 minutes. Whisk in flour mixture and cranberries. 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.

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