–Cornish hen (defrost in the refrigerator for 3 days)
–gourmet cherry preserves (1 cup)
–Cabernet wine (6 tablespoons)
–sliced red onion (one-half)
–herb dressing (I used Pepperidge Farm)
–bone broth (chicken, one-half cup)
–salt and pepper
1 – Place bone broth in a covered baking dish. Microwave on high for 2 minutes. Then add herb dressing. Stir. Set aside.
2 – Place the cherry preserves and red wine in a small mixing bowl. Stir well. Add sliced onions. Pour into a large, deep, covered baking dish. Season with olive oil. Microwave on high for 3 minutes.
3 – Season the Cornish hen on both sides with salt and pepper. Place in the sauce. Add a few drops of olive oil. Microwave on high for 6 minutes and 20 seconds. When finished, turn over (with 2 spatulas), and microwave for an additional 6 minutes and 20 seconds.
4 – Heat the dressing for 2 minutes.
5 – Before serving, slice the hen into two parts, to the side of the backbone. Serve atop dressing. Add sauce.
6 – Serve the hen, dressing, and sauce hot.
–Cornish hen and sauce inspired by C. Mabry, chef.