1/4 cup olive oil

2 shallots, minced

Salt and freshly ground black pepper

For the hens:

3 Cornish hens, about 1 1/2 pounds each, halved

1 bunch Italian parsley

2 tablespoons chopped dried apricots

1/4 cup dried cranberries

1/2 cup white wine

1. In a small mixing bowl combine the marinade ingredients and mix to combine. Place the hen halves in a zip-lock bag and pour in the marinade. Make sure the marinade is evenly distributed.

2. Seal the bag and refrigerate for 2 to 8 hours. Move the marinade around every few hours to evenly coat the hens.

3. Preheat the oven to 425 F. Remove the hens from the marinade and place them in a heavy roasting pan, breast side up. Pour over the remaining marinade. Roast the hens about 40 to 45 minutes, basting with the pan juices every 15 minutes, until the hens are golden brown.

4. Place the hens on a serving platter and cover with foil.

5. Add the apricots, cranberries and wine to the hens’ juices and place on top of the stove on medium-high heat. Reduce the juices for about 3 minutes or until the cranberries are softened. Taste for seasoning. Spoon over the hens, garnish with parsley and serve immediately.

Advance preparation: This may be made through Step 1 up to 8 hours ahead, sealed and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.