* Exported from MasterCook *

Cornish Hens with Port Wine Sauce - 5 pts

Recipe By : WW Magazine Nov/Dec 1999 p.99
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1.5 lb cornish game hens
1/2 teaspoon sea salt -- divided
1/2 teaspoon freshly ground black pepper -- divided
cooking spray
1 tablespoon butter
1/4 cup shallot -- minced
2 cloves garlic -- minced
3/4 cup chicken broth
1/2 cup port wine
1/3 cup dried tart cherries
1/4 cup black cherry juice
1 teaspoon fresh thyme -- chopped

1. Preheat oven to 350.

2. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Trim excess fat. Starting at neck cavities, loosen skin from breasts and drumsticks by inserting fingers and gently pushing between skin and meat.

3. Rub 1/4 teaspoon salt and 1/4 teaspoon pepper over breast and drumstick under loosened skin. Place hens, breast side up, on a broiler pan coated with cooking spray. Bake at 350 for 55 minutes or until juices run clear. Cover hens loosely with foil; let stand 10 minutes. Discard skin; split hens in half lengthwise; set aside and keep warm.

4. Melt butter in a medium saucepan over medium-high heat. Add shallot and garlic; saute 3 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until sauce is reduced to 1/2 cup. Spoon sauce over Cornish hens.

Points = 5

221 Calories, 21.6g protein, 7/4g fat (sat 2.7g), 16.6g carbohydrates, 1g fiber, 101mg cholesterol, 1.7mg iron, 571mg sodium, 39mg calcium.

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