Cornish Hen with Tart Cherry Sauce

Ingredients

• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried rosemary
• 1/8 teaspoon paprika
• 5 tablespoons unsalted butter, melted
• 2 Cornish game hens
• 1/2 cup white wine
• 1 (15 ounce) can tart cherries, drained
• 1 1/2 cups red wine
• 1/4 cup pulp-free orange juice
• 1 tablespoon packed brown sugar
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour, or as needed

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.

Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.