Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
Servings:
4
Yield:
4 servings
Ingredients
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.
Cook's Note:
If hens don't yield enough juice as mine did initially, a combination of about 2 tablespoons butter and 1/2 cup white wine can be used to add basting fluid.
Nutrition Facts (per serving)
| 646 | Calories |
| 41g | Fat |
| 20g | Carbs |
| 27g | Protein |
