Deeeelicious!! My family loved these hens. I didn't have fresh Rosemary on hand so I used dried herbs de Provence. Stuffed the hens with the lemon and fresh minced garlic as directed and added some broth in the pan as suggested so that the garlic cloves didn't burn. I forgot to add the wine and more broth to the pan so I added wine to the renderings when making the sauce. Thickened a bit with some cornstarch.. yummmy!!

Reviewed On: Jan. 11, 2012

This sauce is delicious! The only reason I gave it 4 stars instead of 5 is that it is a bit time consuming. I as intimidated by the chilis since I hadn't worked with them before, but stripping them of the seeds was easy. toasting, easy, of course the soaking easy. The blender works great to break them up and I love love the smokiness roasting the chilis gives to the sauce. I will definitely make again!

Reviewed On: Nov. 12, 2011

what a fabulous, no sweat, can't mess up recipe!! I followed the recipe,but didn't add sage, cuz I don't like it and I didn't take out a measuring spoon, but I did make more of the basting sauce than called for.. doubled it pretty much. I had 5 large bone in half breasts with skin on. I combined the ingredients and allowed to sit for aabout half hour.. then I rubbed some under the skin and above, and placed in oven, I only basted once during cooking. I did place fresh rosemary sprigs on top of each breast during last 10/15 minutes of cooking. When I served, I basted with pan juices.. was yummmmy!! EVERYONE loved it!!

Reviewed On: Jul. 11, 2011