1 hour 10 minutes
Dry Creek Vineyard Wine Pairing:
5-Barrel Cuvée Cabernet Sauvignon
Preheat oven to 425°F. Brush hens generously with ¼ cup olive oil and season with salt and pepper. Place hens, breast side down, in a small roasting pan or ovenproof skillet. Roast until cooked through or internal temperature reaches 165°F, about one hour. Baste with pan juices while roasting, if needed.
Meanwhile, in a small saucepan over medium-high heat, heat remaining olive oil and sauté shallots until lightly browned, about 3 minutes. Add garlic and rosemary, and season with pepper. Cook for another 3 minutes, stirring frequently. Add vinegar, wine and stock and bring to a boil. Lower heat and simmer until sauce is reduced by two-thirds, about 5 minutes. Remove garlic and rosemary. Season with salt and whisk in butter to finish the sauce. Remove from heat and reserve. To serve, bring sauce to a simmer before pouring over roasted hens.