Directions

Season the hens with the salt, pepper, garlic powder and paprika.  Melt the olive oil and butter together in a large skillet, then brown the hens on both sides.  Remove the hens and place them skin side up in a roasting pan.  Tuck the rosemary sprigs around.

Add the onion and garlic to the skillet, then cook until the onion is soft and a little brown. Add the sherry to the skillet and boil for 1-2 minutes, then pour over the top of the hens.

Cover the roasting pan with aluminum foil, place in a 400 F oven, roast for 35 minutes, then remove the foil and continue to roast for another 10 minutes.

Divide each hen in two and serve with mashed potatoes.