How to make it

  • Place Cornish game hens on baking sheet lined with greased foil;
  • brush with 1 teaspoon melted butter, season with salt, pepper and 1 teaspoon thyme.
  • Roast at 425° for 35 minutes or until juices run clear. Remove from oven, blot on paper towels.
  • In a medium-sized saucepan over medium-high heat melt 1 teaspoon butter, add onion and remaining 2 teaspoons fresh thyme;
  • saute until tender without browning.
  • Add tawny Port wine; boil 4 minutes.
  • Stir in blackberries (reserve 1 teaspoon for garnish) and chicken broth; boil until reduced to 3/4 cup stirring frequently.
  • Strain blackberry mixture; discard solids.
  • Combine remaining 1 teaspoon butter with flour in a small container;
  • whisk into berries to thicken; add salt and pepper.
  • Serve extra in a Chinese spoon. Can be made 1 day ahead, covered and refrigerated; reheat. Spoon onto plates, add Cornish game hens, garnish with parsley and serve.
  • Wine recommendation: Cabernet Sauvignon; Merlot

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