- Cook Time: 45 minutes
2 Cornish game hens, spatchcocked
1-2 tbsp olive oil
1 tbsp butter
4 sprigs fresh rosemary
1 enormous onion, sliced
3-4 garlic cloves, thinly sliced
1/2 cup sherry
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.