Stuffed Cornish hen on a Canadian cherry salad topped with a red wine sauce infused with pomegranate seeds.
Apply about a tbsp of olive oil on to the Cornish hen. This will help our salt and pepper stick and will prevent the skin from breaking when we throw it on the pan and in the oven. Stuff the Cornish hen with the same amount of thyme and rosemary, half that of sage, and as much of the onions (sliced into large pieces) as you can fit.
Pre-heat the oven to 350ºf and heat up a large skillet to medium-high heat. When temperature is reached add 1 – 2 tbsp of olive oil and place the Cornish hen in the pan. Cook until skin turns brown then turn and repeat on the other side. After turning it the first time, add 2 tbsp of butter, one garlic clove smashed and any of the onions, rosemary, thyme, or sage that you have left into the pan. Once the Cornish hen is brown on front and back et it on a oven safe plate and move it to the oven for about 30 minutes.
While the Cornish hen cooks, add about a cup of red wine and reduce. Then add 1/2 a cup of chicken stock and reduce. Strain out everything you have in the pan, and add the pomegranate seeds. cook until pomegranate flavor infuses (a few minutes) and remove from heat and rest.
Plate over a bed of arugula and cherries, pour the sauce on top.