1 (1 1/2- to 1 3/4-pound) Cornish game hen, halved
1/2 tsp. dried tarragon
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. olive oil
2 shallots, chopped
2 C. canned low-salt chicken broth
1/3 C. dry red wine
2/3 C. frozen raspberries
1 T. granulated sugar
1/4 tsp. ground allspice
1/2 orange, sliced
2-3 thyme sprigs

Preheat oven to 400°F. Rinse hen thoroughly under cold running water. In small bowl, combine tarragon, salt and pepper. Rub hen with spice mixture. Spray large nonstick skillet with vegetable cooking spray. Heat oil over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to shallow roasting pan. (Do not clean skillet!). Place in oven and roast until juices run clear when thigh is pierced, about 45 minutes, or until thermometer inserted in thickest part of thigh registers 175 to 180°F. Meanwhile, re-spray pan with cooking spray. To make the Raspberry Wine Sauce, add shallots and sauté over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 10-15 minutes. Strain wine sauce into small bowl. Remove hen halves from oven and transfer to serving dish. Garnish with orange slices and thyme sprigs. Serve with Raspberry Wine sauce.

Yield: 2 servings
Calories: 298
Fat: 11g
Fiber: 2g