Source: dLife

Miniature chickens served with a robust red wine/honey sauce.

Servings

3 Cornish Game Hen, whole, with skin, raw (1 1.4 lb each)
3 tbsp stoneground mustard
2 tsp fresh rosemary , minced
0.75 tsp kosher salt
0.5 tsp black pepper (freshly ground)
5 medium garlic cloves , minced, divided
1 cooking oil, 0.33 second spray
0.5 cup Wine, red, Sangiovese, 5 fl ounce serving
0.5 cup fat free reduced sodium chicken broth
2 tbsp fresh lemon juice
2 tsp honey

1 Take out and throw away giblets and neck; cut off any extra fat. Slice hens in half lengthwise. Beginning at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently separating skin and meat.
2 Mash together mustard, rosemary, salt, pepper, and 3 garlic cloves to make a paste. Massage mixture between skin and meat.
3 Lay hens, meaty side up on a cooking spray coated broiler pan and refrigerate 30 minutes.
4 Preheat oven to 425 degrees F.
5 Bake 30 minutes or until a thermometer reads at least 165 degrees F. Move hens to a warm place.
6 Arrange a resealable plastic bag in a 2-cup glass measuring cup. Spoon pan drippings into bag; let rest 10 minutes (fat will rise to the top). Seal bag; cut off 1 bottom corner of bag. Drain drippings into a nonstick skillet, stopping before fat layer reaches opening; throw away fat.
7 Pour wine into pan and let boil over medium-high heat. Cook 3 minutes or until liquid is reduced to 1/4 cup. Mix in broth, lemon juice, honey, and 2 garlic cloves. Continue cooking until liquid is reduced to 1/4 cup, about 2 minutes. Spoon sauce over top of hens.

The sauce works well for chickens, but the hens are great for individual servings.