Roast Cornish Game Hens With Blueberries and Garlic Cloves

Ingredients

4 halves Cornish game hens or squabs, halved (about 3 pounds)

2 tablespoons balsamic vinegar

1 teaspoon salt

1/4 teaspoon ground black pepper

16 garlic cloves, peeled

2 tablespoons unsalted butter, divided

2 tablespoons honey

6 thyme sprigs

cup minced shallots

2 cups fresh blueberries

1 tablespoon red wine vinegar

escarole

Preparation

Preheat oven to 375ºF.

Rub hens with balsamic vinegar and season with salt and pepper.

Place hens on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes.

To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs.

To prepare sautéed blueberries: In a skillet, over medium heat, melt the remaining 1 tablespoon butter. Add shallots; cook and stir until tender, about 3 minutes. Add blueberries; cook until they soften, about 4 minutes. Stir in red wine vinegar; simmer until mixture has a saucy consistency, about 2 minutes.

To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.