Cornish Hens with Apple Cider Sauce

• 4 Cornish game hens
• 1 tbsp. butter
• 1 Granny Smith apple, peeled, cored and sliced
• 1 bunch thyme
• Salt and pepper

Preheat oven to 350F. Lightly butter the hens inside and out. Stuff with a few springs of thyme and some apple slices, salt and pepper. Place the hens in a heavy Dutch oven (I use Le Crueset) and roast 1.5 hours.

While the hens are roasting make the sauce:

• 2 tbsp. olive oil
• 1 garlic clove, minced
• 1 red onion, minced
• 1 tbsp. Worcester sauce
• 1 cup apple cider
• 2 tbsp. Calvados or other apple brandy
• 2 tbsp. Mailles mustard (you can find it in any supermarket; milder than Grey Poupon)
• 1 cup chicken stock
• 1/2 cup whipping cream
• Thyme leaves from 3 sprigs
• Salt and pepper

Heat up oil. Sauté onion and garlic for two minutes, stirring. Add Worcester, cider, chicken stock and Calvados and reduce by a half. Add remaining ingredients, bring to a boil and reduce heat. Simmer 10 minutes. Season with salt and pepper to taste.

For an exotic and delicious change, serve with faro risotto. Cook 1 cup faro in boiling water for 10 minutes. Drain. Melt 1 tbsp. butter in a large skillet and toss faro in butter. Gradually add 2 cups chicken stock, ½ cup at a time, until fully absorbed and faro is tender but not mushy.