Cornish Hens with Fig & Port Wine Glaze

The smallest dish on the table, but the one everyone remembers.

I didn’t plan for these Cornish hens to be the standout, but the minute that fig-and-port glaze hit the pan, I knew exactly what kind of dish this would be: glossy, bold, and secretly very easy.

There’s no fancy wet brine, no complicated stuffing — just a rich, jammy glaze brushed on in layers until the skin turns golden and lacquered. The flavor lives somewhere between savory roast chicken and a holiday dessert… but not in a sweet way. More in a depth way. The glaze cooks down into this caramelized drip that makes the whole plate feel intentional.

If you’ve never made Cornish hens before, think of them as the perfect middle ground: easier than a turkey, prettier than roasted chicken, and ideal for small gatherings where everyone gets their own little showpiece.

Below is the full recipe — nothing fussy, nothing extra. Just a beautiful, delicious main that looks far more dramatic than the work it requires.

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Cornish Hens with Fig & Port Wine Glaze Recipe

Servings: 2–4

Prep Time: 10–15 minutes

Cook Time: 45–55 minutes

Total Time: 1 hour–1 hour 10 minutes

Ingredients

Cornish Hens

• 2–4 Cornish hens

• 3 tbsp olive oil

• Salt & black pepper

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp fresh thyme (or 1 tsp dried)

Glaze

• ½ cup fig jam

• ¼ cup port wine

• 1 tbsp balsamic vinegar

• 1 tbsp butter

• Pinch of black pepper

Instructions

1. Preheat oven to 400°F. Pat hens completely dry — this helps the skin crisp. Rub with olive oil, then season generously with salt, pepper, smoked paprika, garlic powder, and thyme.

2. Place hens on a rack or baking sheet. Pour Cabernet Sauvignon into the bottom of the pan. Roast 45–55 minutes, depending on size. Baste with pan drippings halfway through.

3. In a small saucepan, combine fig jam, port wine, balsamic vinegar, butter, and black pepper. Simmer over medium-low heat for 5–7 minutes, until glossy and slightly thickened.

4. Brush hens generously with the glaze during the last 10 minutes of roasting. Return to the oven to let everything caramelize.

5. Let hens rest 10 minutes before serving. Add an extra spoonful of glaze for more shine.