Steps: |
| -Heat a 2-qt. pot to medium-high. Add 2 tablespoons of oil, then the shallots and garlic. Saute for 1 minute and add the vinegar. |
| -Reduce the vinegar by half and add the champagne. Reduce the champagne by half and add the apricots and stock. |
| -Turn the heat down to medium, add the honey, Dijon and lemon juice; simmer the sauce until reduced by half. |
| -Finish the sauce by whisking in the butter, chile flakes and parsley. |
| -Meanwhile, heat a grill to medium-high. |
| -With a pair of shears, cut the backbone out of the hens; place them, cut-side down, on the cutting board and press down on the breast side to flatten. |
| -Mix the rosemary and oil and make a paste. |
| -Rub the hens with the olive oil paste and season with the salt and pepper. |
| -Grill the hens on both sides for approximately 30 minutes total. The temperature will read 160 degrees. |
| -Serve with the sauce. |
Pairs With: |
| Shaved Brussels Sprout Saute |
| Braised Carrots and Leeks |
| Orzo Risotto |
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